• Rinse shrimp* under cold water; pat dry. Season with garlic powder, salt, and pepper. In a hot pan, heat a large drizzle of oil and half the garlic herb butter. Add shrimp; cook until opaque and cooked through, 3-4 minutes. Transfer to a plate. • Melt remaining garlic herb butter in same pan over medium heat. While butter melts, quarter baguette lengthwise and halve crosswise. Add baguette pieces, cut sides down, to pan; cook until toasted, 2-3 minutes.

• Wash and dry produce. • While garlic bread toasts, trim and discard root end from lettuce and separate leaves. Dry lettuce thoroughly; chop into bite-size pieces. • Combine vinaigrette and mayonnaise in a bowl; add lettuce and half the cheese. Toss to coat.

• Cut lemon into wedges. Top salad with shrimp, tomatoes, croutons, remaining cheese, and a squeeze of lemon. Serve with garlic bread. Shrimp are fully cooked when internal temperature reaches 145°.