Combine the mayonnaise, vinegar, mustard, Worcestershire sauce, anchovy paste, garlic and pepper in a food processor or blender. Process until smooth. Transfer to a bowl, cover, and refrigerate for at least an hour.
To make the croutons:
Preheat the oven to 400ºF.
In large bowl, combine the olive oil, 3/4 teaspoon Cajun seasoning and garlic. Microwave for 20 seconds.
Add the bread cubes and stir to coat.
Lay the bread cubes in a single layer on a baking sheet.
Bake until golden brown, 10-15 minutes.
To make the salad:
Combine the shrimp with the 2 teaspoons Cajun seasoning.
Heat the olive oil in a skillet. Add the shrimp and cook until pink on both sides. Remove from heat.
Place the lettuce in a large bowl. Add the dressing and toss to coat. Add the shrimp, croutons and Parmesan cheese.
Serve immediately.
Notes
adapted from Cooking LightNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.