16 (3 to 4-inch) wooden skewers (7.5 to 10 cm)
1 large lemon
½ cup olive oil (125 mL)
16 garlic cloves, peeled
16 medium raw shrimp, peeled and deveined
4 slices (1-inch thick) French baguette, quartered
1 package 283g DOLE® Hearts of Romaine or other DOLE salad blend
Pesto Caesar Dressing (recipe below)
¼ cup pine nuts, toasted (30g)
Grated or thin strips Parmesan cheese

Soak wooden skewers in water.

Remove outer colored peel from lemon with vegetable peeler or knife. Reserve peeled lemon. Combine lemon peel, olive oil and garlic cloves in small saucepan. Cook over very low heat 30 minutes, stirring occasionally. Cool slightly.

Thread 1 shrimp, 1 cooked garlic clove and 1 baguette piece (quarter) on each skewer (lemon peel can be added, if desired). Brush all skewers with lemon-garlic oil mixture.

Grill shrimp skewers over medium-high heat 6 to 8 minutes or until shrimp is cooked through and bread is slightly toasted.

Toss salad blend with Pesto Caesar Dressing, to taste in large bowl. Divide equally on 4 serving plates. Sprinkle with pine nuts and Parmesan cheese. Top with shrimp skewers and squeeze reserved lemon over shrimp, if desired.

Pesto Caesar Dressing: Whisk together ½ cup (125 mL) olive oil, ¼ cup (60 mL) lemon juice, 2 tablespoons (30 mL) each grated Parmesan cheese and prepared pesto sauce, 3 cloves minced garlic and 2 teaspoons (10 mL) anchovy paste. Makes about 3/4 cup (180 mL)