Caesar And The Goddess

By Food52
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20 extra large shrimp, peeled, tails left on and deveined

3 garlic cloves, 2 peeled and sliced, and 1 left whole

fresh tarragon

kosher or sea salt

fresh cracked black pepper

olive oil

1 baguette

2 Romaine lettuce hearts, leaves washed and dried

1/4 cup milk

1 cup Hellman’s olive oil mayonnaise, or homemade

juice of ½ to 1 whole lemon

4 tablespoons (or a good handful) flat-leaf parsley

2 garlic cloves, peeled

2 tablespoons (or a half-handful) fresh tarragon, plus more for the salad

6 good quality oil-packed anchovy filets

2 tablespoons grated Parmigiano Reggiano (microplaned), plus more for topping salad

20 cooked shrimp

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