Let's prepare the croutons. Cut the white bread into slices up to 1 cm thick. Then into cubes. Place on a baking sheet, on parchment paper. Salt, sprinkle with dry herbs and dry garlic. Drizzle with a little olive oil. Bake in an oven preheated to 180 degrees for about 10-15 minutes.

Let's prepare the sauce. Place one large chicken egg in boiling water and remove from heat. Keep the egg in boiling water for exactly one minute. Drain the water and place the egg under running cold water. Cool.

Break the boiled egg into the bowl of an immersion blender. Add olive oil. The volume of oil should be twice as much as the egg. Add Worcestershire sauce and mustard. Beat everything until a stable emulsion.

Cut the anchovies into small pieces. The amount depends on the size of the anchovies themselves. Add to the sauce. Grate the garlic on a fine grater, also add to the sauce, and lemon juice. Beat everything thoroughly. Try.

Flavor the shrimp. Add a crushed garlic clove and a small sprig of rosemary to the heated olive oil. Fry thoroughly, but not to the point of coals. Place the shrimp in the flavored oil. Fry for no more than one minute, on all sides.

Assemble the salad. Romaine lettuce leaves, you can tear them with your hands, but I always cut them with a knife. Place them in a large dish or portioned plates. Distribute the shrimp on top.

Place croutons in the salad. Pour sauce over, not too much, carefully, do not overwhelm the salad. Sprinkle with grated Parmesan.