Caesar salad is a big favourite with everyone. To cut the calories in this one, the dressing is made with low-fat cottage cheese and low-fat mayonnaise instead of egg yolks and oil. It is amazing how similar it tastes to the real thing, with about one quarter of the calories. For a small family dinner, serve this as the main course and double the amount of shrimps.

Dressing:

¼ cup 1 per cent low-fat cottage cheese

¼ cup low-fat mayonnaise

2 anchovies, chopped

2 tablespoons lemon juice

½ teaspoon Worcestershire sauce

1 teaspoon chopped garlic

2 tablespoons olive oil

3 tablespoons grated Parmesan

Salt and freshly ground pepper

Salad:

12 large shrimp, peeled

1 head romaine lettuce, washed

2 tablespoons chopped fresh parsley

Combine cottage cheese, mayonnaise, anchovies, lemon juice, Worcestershire, garlic and olive oil in a food processor and purée until smooth. Stir in Parmesan and season with salt and pepper to taste. If dressing is too thick, thin down with a little warm water.

Toss shrimps with ¼ cup dressing and marinate for 30 minutes.

Tear romaine leaves, removing the thickest part of the stem. Toss with remaining dressing.

Preheat broiler or grill pan to medium high heat. Drain shrimp and broil or grill for about 1½ minutes a side or until shrimp are pink and slightly curled.

Divide salad among 4 plates and top each salad with 3 shrimp. Garnish with parsley. Serves 4.