- To make this shortcut Caesar dressing: add mayo, anchovy, garlic powder, lemon juice and Dijon to a medium bowl. Whisk to combine. Place a towel underneath your bowl to secure it. While whisking, steadily stream in oil until dressing is thick and creamy. Taste and season with salt and pepper, if needed. Cover and chill until ready to use—it can be made up to a day ahead.
- Heat an indoor grill pan or cast-iron skillet over medium-high heat. Add cleaned shrimp, oil and Cajun seasoning to a large bowl, tossing to coat shrimp. When pan is hot, sear shrimp until charred and no longer pink, about 2-3 minutes per side. Let shrimp cool a bit while you toss the salad.
- Pour dressing into a large serving bowl. Using two large wooden spoons, add kale and toss in dressing until it’s all nicely coated. Toss in shaved parmesan. Top salad with warm grilled shrimp and breadcrumbs. Generously grind black pepper on top of everything and serve.
Note: Substitute the anchovy for a swig of Worcestershire sauce, if you prefer.