• Heat the butter in a skillet over medium heat. Add in the sourdough pieces with a pinch of salt. Cook, tossing often, until they are golden and toasty and crisp. Turn off the heat. Let cool completely then chop and crush some more if desired.
• Preheat the grill to the highest setting. Spray a grill pan with nonstick spray.
• Place the ears of corn directly on the grill. I turn them every 2 minutes or so, until they are nicely golden.
• Season the shrimp all over with salt, pepper, the garlic powder and smoked paprika. Place them on the grill pan. Grill for 2 to 3 minutes then flip, and grill for 2 minutes more, or until all the shrimp are opaque and pink.
• Remove the shrimp and corn. Cut the corn off the cob once it’s cool enough to handle. Chop the shrimp into chunks.
• Place the romaine in a large bowl and toss with a big pinch of salt and pepper. Drizzle with a few tablespoons of the caesar dressing. Add in the finely grated parmesan. Toss the lettuce well so everything is coated. Add in the shrimp and corn and toss it well, adding more dressing if you would like. Toss until everything is combined and well coated.
• Top with the shaved parmesan and the sourdough breadcrumbs. Serve with extra dressing and more parmesan cheese.

greek yogurt caesar dressing

• To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)