Ingredients
400 g shrimp
300 g salad
3-4 pcs. cherry
2 pcs. egg
2-3 cloves of garlic
3-4 tbsp. l lemon juice
1.5 tsp (if any) Worcestershire sauce
200 g white bread
150 ml olive oil
1 tsp sugar
1 tsp (balsamic vinegar
black pepper to taste
salt to taste
1 tsp mustard

How to cook
Cut the crust from the white loaf, cut the bread into cubes with a side of 1-2 cm and fry it in olive oil with garlic until browned, stirring occasionally. Transfer the crackers to a baking sheet and dry them in the oven for 5-10 minutes over medium heat (about 180 degrees). If desired, sprinkle the crackers with Italian herbs.
Shrimps can be boiled in salted water with bay leaves, but there is a tastier option. Remove the shell from the raw shrimp, remove the intestine and soak for half an hour in a mixture of a tablespoon of lemon juice, 2 tablespoons of olive oil, a pinch of salt. If you happen to get Worcestershire sauce, add it to the marinade-about half a teaspoon. You can add soy sauce instead of Worcestershire. Fry the marinated shrimps in olive oil for a minute on each side.
For refueling, cook soft-boiled eggs for a minute in boiling water. Remove the yolks and whisk them with mustard, 2 tablespoons of lemon juice, balsamic vinegar, 4 tablespoons of olive oil with garlic, salt, sugar and a pinch of black pepper.
If we cook with Worcestershire sauce, then for dressing we take a tablespoon of lemon juice, 4 tablespoons of olive oil, a teaspoon of mustard and Worcestershire sauce, two yolks and salt and pepper to taste.
Now we need to collect our salad. With our hands, we tear the lettuce leaves and scatter them on a plate. Top with croutons, cherry and shrimp cut in half. Pour over the sauce and sprinkle with grated parmesan.
Bon Appetit!