Preheat oven to 400 degrees. Brush bread with a little olive oil, cut into cubes and lay in a single layer on a sheet pan. Cook bread until well browned and crisp. About 6-8 minutes.

In a food processor, add grated or cubed parmesan cheese. Pulse until the cheese is mealy. Add garlic, lemon juice, egg yolk, salt and pepper, and anchovies. Place the cover on the food processor and through the small hole in the top slowly stream in the olive oil while the food processor is blending until a creamy dressing is emulsified. Taste and adjust salt and pepper and anchovies based on your taste.

Wash and dry salad greens and shrimp. Cut Romaine in half. Drizzle halves with olive oil and salt and pepper to taste. Heat grill pan on medium high heat. Do not add additional oil to the pan. When pan is hot, place Romaine halves cut side down on the grill pan. You should hear the oil on the leaves sizzle a bit. Press the backs of the Romaine to make good contact with the grill grates. Allow the Romaine to cook for 2-3 minutes. Remove and set aside.

In the same grill pan, melt 2 tbsp butter. When the butter is melted, sprinkle shrimp with chipotle powder and add it in a single layer to the grill pan. Allow shrimp to cook for 3-5 minutes, turning occasionally. When shrimp is pink and turns opaque, it is done.

Assemble salads with the grilled Romaine on bottom, topped with Caesar dressing, croutons and seared shrimp. Serve warm with a nice bottle of wine!