Martha and Sarah Chalke make a delicious sour-orange and grilled jumbo-shrimp Caesar salad.
Mix shrimp and 2/3 cup marinade in a medium bowl. Cover, and let stand, turning shrimp once, for 20 minutes.
Brush both sides of baguette halves with sour-orange and garlic oil, and season with salt and pepper. Heat a grill pan over high heat. Grill bread until toasted, about 4 minutes per side. Let cool. Cut into 1-inch cubes.
Grill shrimp over high heat, flipping once, until pink and cooked through, about 1 minute per side. Toss shrimp with remaining 1/3 cup marinade.
Plunge whole egg in boiling water for 1 minute. Remove from water, and let cool slightly in shell. Whisk sour-orange and garlic oil, orange juice, and Worcestershire in a large bowl. Whisk in egg. Season with salt and pepper. (Taste, and adjust the seasoning with Worcestershire or orange juice if needed.) Toss with romaine, then add baguette cubes and avocado.
Arrange 4 leaves on each plate, making sure each has croutons and avocado. Top each with 3 shrimp, sprinkle with Parmesan, and serve immediately with an orange wedge.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.