Defrost the shrimps.
Wash the shrimp in cool water, remove the head and intestinal vein and remove the shells.
Dry the peeled shrimps with paper towels.
Put the shrimp in a bowl, add salt, freshly ground pepper, honey, lemon juice and olive oil.
Shrimp mix well with honey-oil mixture.
Leave the shrimps to marinate for 20-30 minutes.
Dry the marinated shrimps from the marinade.
Heat a little olive oil or vegetable oil (or olive oil with butter) in a frying pan.
Put the shrimps in a hot frying pan and fry for about 2-3 minutes on each side (you need to fry very quickly – the shrimps are ready as soon as they become dull through and through, that is, they cease to be transparent).
Remove the finished shrimp from the pan, put in a bowl and set aside.
Prepare croutons. Peel and chop the garlic. Pour olive oil into a small bowl. Add garlic to the oil. Let the garlic oil steep for 1-3 hours. Cut the bread into small cubes.
Heat the garlic oil in a frying pan (make sure that the garlic from the oil does not get into the frying pan).
Place the bread cubes and lightly fry them in oil.
Then put the croutons on a baking sheet, lightly salt and sprinkle with Provencal herbs (you can add garlic from oil).
Dry the croutons in the oven, at a temperature of 180 degrees (instead of the oven, you can dry them for a couple of minutes in the airfryer).
Rinse the lettuce leaves well.
Pour cold water into a large bowl, dip the lettuce into it and leave for 1 hour – the salad will become crisper and fresher.
Remove the salad from a bowl of water, shake off excess water and dry the leaves well with paper towels.
Pick up the salad with your hands and place in a dry, clean bowl.
Add some Caesar sauce and mix gently.
Grate the plate in which the salad will be served with a clove of garlic cut in half.
Put salad leaves with sauce on a plate.
Additionally, lightly drizzle over the salad with a little sauce.
Put croutons on lettuce leaves and sprinkle with grated Parmesan.
Serve the salad immediately so that the croutons do not get wet.