Caesar Salad with Shrimp Skewers - Ends + Stems with Chef Alison

Ingredients

• 1 Tablespoon Unsalted Butter
• 3 cups Bread (cubes from a baguette or sliced sandwich loaf)
• 1 ⁄ 2 teaspoon Garlic Salt
• 1 ⁄ 2 cup Vegetable Oil (plus a little more)
• 1 ⁄ 2 teaspoon Anchovy (paste or filets)
• 2 Eggs (yolk only)
• 1 clove Garlic
• 1 ⁄ 2 teaspoon Dijon Mustard
• 1 Lemon (zest and juice, divided)
• 3 Tablespoons Parmesan Cheese (finely grated, reserve some for garnish)
• 1 head Romaine Lettuce
• 1 pound Shrimp (large, peeled and deveined, previously frozen and thawed ok)
• 1 ⁄ 2 teaspoon Paprika
• 1 ⁄ 2 teaspoon Kosher Salt
• 1 ⁄ 2 teaspoon Black Pepper (freshly ground)