Bread and Shrimp Skewers w/ Romaine Salad

3/4 lb peled and deveined frozen shrimp (about 24)
2 garlic cloves, minced
1T grated lemon zest plus 2 T lemon juice
4 T evoo
salt and pepper
5 oz crusty bread, cut into 1 in pieces (3 cups)
1 hard cooked egg yolk, mashed
1 t Dijon mustard
1/4 c grated Parmesan
2 large hearts romaine lettuce, leaves separated

1) Preheat oven to 450. In a medium bowl, combine shrimp, half garlic, lemon zest, and 1 T oil.  Season with Salt and pepper and toss to coat. In another meduim bowl, toss bread with 1 T oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.

2) Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 T oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.