2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp/1 rotisserie chicken
4 tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste
1/2 cup grated Parmigiano-Reggiano
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper
3 tablespoons extra-virgin olive oil
This recipe requires no cooking and is served cold.
Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
Spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!