¼ cup olive oil 
1 large clove garlic 
2 cups sourdough bread cubes (15-20mm cubes) 
18 large prawns, shelled and deveined 
1 head cos lettuce 
¼ cup finely grated Parmesan cheese

finely sliced red cayenne chillis 

Caesar Salad Dressing
¼ cup fresh lemon or lime juice 
¼ cup finely grated Parmesan or Romano cheese 
1 large egg 
1 egg yolk 
4 anchovy fillets, coarsely chopped 
3 garlic cloves, coarsely chopped 
1 tablespoon Worcestershire sauce 
1 tablespoon Dijon mustard 
1 to 4 tablespoons BBCC Red Cayenne Chilli Sauce (to suit your taste) 
½ teaspoon salt 
1 teaspoon freshly ground black pepper 
1 cup vegetable oil 
1 cup olive oil

Cooking Instructions

In a large frying pan, heat oil over medium heat and add garlic. Saute 1 minute and then discard garlic. Increase heat to high and add bread cubes, turning frequently until browned evenly on all sides and crisp. Drain on paper. Marinate prawns in ¾ cup of the Cayenne Caesar dressing (recipe below) for 1 hour. Lift prawns from marinade on cook on hot grill on both sides until pink. Cool slightly. In a large salad bowl, combine lettuce leaves, dressing and croutons. Arrange prawns on top and sprinkle with additional grated parmesan cheese and red chillis if desired. 

Caesar Salad Dressing
In a food processor, combine all the ingredients except the oils until well blended. Remove the feed tube and gradually pour in the vegetable oil and the olive oil in a steady stream. Once dressing has thickened, store in a closed container in the refrigerator. 
to make it extra hot, a few drops of HEAVENLY HABANERO CHILLI SAUCE will do the job