Add yolks, dijon mustard, anchovy paste, garlic, lemon, Worcestershire, and balsamic to a blender. With the blender running, slowly add olive oil, then parmesan cheese.
In a large skillet over medium heat, melt the butter. Add garlic and sauté until fragrant. Add the bread cubes, tossing to coat in the butter and garlic. Continue to cook over medium heat until golden brown and crispy. Remove from pan.
Meanwhile, toss your peeled shrimp with the Old Bay. In the same skillet that you cooked the croutons in, add 1 T olive oil to the pan and sauté until cooked through, about 3 minutes per side. (Conversely, you could grill the shrimp.)
In a large bowl, toss the lettuce with a small amount of the dressing. If needed, add more, but the dressing will thin out when combined with the water on the lettuce (You can always add more, but you can't take away!). Add shrimp and croutons and toss again. Before serving, top with a sprinkle of parmesan cheese.