Caesar salad dressing: drain your anchovies and put them on a cutting board with your peeled garlic cloves. Start chopping them both together and get them to a fine dice. At this point, you should add a small pinch of kosher salt and mash/chop all three ingredients until you are left with a smooth paste. This may take a few minutes. You can use the side of your knife and drag it through the paste to smash and help smooth everything out. Adding salt will help this process. 

In a medium mixing bowl, add your egg yolks, lemon juice, mustard, and Worcestershire sauce and whisk to combine well. 

Add the anchovy and garlic mixture to the mixing bowl with your egg yolk mixture and whisk again for a minute to make sure everything is incorporated. 

The next part is the magic in the dressing-making process. This is the point where you'll be emulsifying the dressing. You want to add your vegetable oil very slowly while whisking everything together. I like to measure out my oil and add it to a clean squirt bottle. But you can use a measuring cup with a spout. At first, you will want to almost add the oil drop by drop. This will take a few minutes and you will probably be left with a sore arm, but it's worth it. Just keep slowly adding oil and whisking until you're left with a smooth, thickened dressing that is thinner than mayonnaise, but still has a slightly thick consistency. 

Add your Parmesan cheese and whisk to incorporate it with everything else.

Pour dressing into a jar or container with a lid and store in the fridge for a week or so. 

Blackened and baked shrimp: combine all the blackened seasoning ingredients in a small bowl and mix to combine.

Add shrimp to a large bowl and pour the olive oil over the shrimp. Salt the shrimp and toss to get each shrimp coated with oil and seasoned with salt.

Add a tablespoon and a teaspoon of the blackened seasoning to the shrimp and toss everything to combine and get the seasoning coating for each shrimp.

Preheat the oven to 400 degrees F (205 C). 

Add shrimp to a sheet pan, making sure that they aren't too crowded together, and bake them for 8 minutes. 

Store any uneaten shrimp in a sealed container in the refrigerator for 1 to 2 days.

Crispy parmesan frico: when you're about ready to start sandwiching, preheat your oven to 350 degrees F (175 C).

Add four 1/4 cup scoops of grated parmesan cheese to a Silpat or a lightly greased sheet pan. Make sure the piles of cheese are spread apart because the cheese will spread out as it cooks and melts.

When the oven is preheated, place the sheet pan inside and cook the parmesan for 8 to 12 minutes or until the cheese has fully spread out. Allow the cheese to cool for at least 5 minutes before trying to remove it from the sheet pan.

Sandwich assembly: slice the bread rolls if needed. 

Add romaine lettuce, sliced red onion, and/or any other salad items you're using to a large bowl. Pour on Caesar dressing and toss the salad in the bowl to coat and combine everything.

Add the tossed and dressed salad to all four sliced bread rolls. Add a broken-up parmesan frico to each sandwich.

Stuff each sandwich with 8 to 10 blackened shrimp.

Serve sandwiches and enjoy.