Clean the lettuce, rinse and spin dry. Pluck the larger leaves into small pieces. Remove the crust from the toast and cut into cubes.
Heat butter in a frying pan and toast the bread cubes in it to golden croutons.
Then cool the croutons on kitchen roll and set aside. Peel and coarsely chop the garlic clove and place in a hand mixer form with the juice of one lemon, anchovy fillets, egg, mustard and Worcester sauce. Set the hand mixer on lowest speed and gradually pour in the olive oil until you have a creamy dressing, then season the dressing heavily with salt and freshly ground pepper.
Score the shrimp in the center, brush with olive oil and place on the broiler. Place leaf lettuce in a suitable bowl and toss in the dressing to coat the other side. Divide evenly on plates. Garnish with the croutons and Parmesan shavings. Put the shrimps all around
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