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1/4 cup canola mayonnaise
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1/2 teaspoon grated lemon rind
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1 tablespoon fresh lemon juice
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1/4 teaspoon freshly ground black pepper
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3/4 teaspoon Dijon mustard
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1/4 teaspoon Worcestershire sauce
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1/4 teaspoon Tabasco sauce
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1 oil-packed anchovy fillet, drained and mashed to a paste
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1 ounce Parmesan cheese, grated (about 1/4 cup)
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1/2 small garlic clove, minced
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7 teaspoons extra-virgin olive oil, divided
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Cooking spray
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1 pound peeled and deveined extra-large shrimp
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2 ounces whole-wheat French baguette, cut into 8 slices
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10 cup baby romaine lettuce
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