For the salad: 2 Tbsp. canola oil 1 lb. extra-jumbo shrimp, peeled and deveined 1 1/2 tsp. teaspoons creole seasoning (such as Tony Chachere’s) 3/4 c. mayonnaise 3 anchovy fillets or 1 1/2 teaspoons anchovy paste 2 cloves garlic, crushed 2 Tbsp. fresh lemon juice 1 tsp. Dijon mustard 1 tsp. Worcestershire sauce 2 oz. Parmesan, grated (about 1/2 cup), plus more, shaved, for serving Kosher salt and freshly grated black pepper 1 head romaine lettuce, chopped For cheesy croutons: 8 oz. sourdough bread, torn 1/4 c. olive oil Kosher salt and freshly ground pepper 1 oz. Parmesan, grated
Make Cheesy Croutons: Preheat oven to 375°F. Toss together bread, olive oil, kosher salt and freshly ground black pepper on a rimmed baking sheet. Bake, tossing a few times, until golden brown, 15 to 20 minutes.
Cool 2 minutes then toss with 1 oz. grated Parmesan. Cool completely. (Makes 4 1/2 cups.)
Make shrimp and salad: Heat oil in a medium skillet over medium heat. Season shrimp with creole seasoning. Cook, turning once, until just cooked through, 4 to 5 minutes; transfer to a plate.
Combine mayonnaise, anchovies, garlic, lemon juice, mustard, Worcestershire, and grated Parmesan in a food processor. Process until smooth and well combined, about 1 minute. Season with salt and pepper.
Toss together dressing and romaine in a bowl. Top with Cheesy Croutons, shrimp, and shaved Parmesan.