Directions

1. Place the shrimp in a large bowl. Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 1 minced garlic clove. Season with salt and pepper. Toss well and refrigerate for 15 minutes.

2. While the shrimp marinates, make the dressing: In a blender, combine the mayonnaise, Parmesan cheese, Dijon mustard, the remaining 1 teaspoon of lemon juice, the anchovy, the remaining minced garlic clove, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Process until smooth. While the blender is running, gradually pour in the remaining 3 tablespoons of oil in a slow, steady stream. Transfer the mixture to a jar; seal and refrigerate until ready to serve.

3. Remove the shrimp from its marinade and place it in the air fryer basket in a single layer. Air fry at 200°C for 2 minutes. Flip the shrimp and cook for 2 to 4 minutes more until the flesh turns opaque.
4. Place the romaine in a large bowl and toss with the desired amount of dressing. Top with the shrimp and serve immediately.