Category: Salads

1 1/2 lb Shell-on shrimp, uncooked

1/4 cup Olive oil

2 tbsp Soy sauce

2 tbsp Barbecue sauce

2 tsp Worcestershire sauce

2 Garlic cloves, minced

1 Heads Romaine, washed (1 to 2)



CROUTONS



1 1/2 cup Fresh bread cubes, up to 2

1 Garlic clove, minced

2 tbsp Melted butter

2 tbsp Olive oil

1 cup Shredded Parmesan cheese



SALAD DRESSING



1/3 cup Olive oil

3 tbsp Lemon juice

1 1/2 tbsp Red wine vinegar

1/2 tsp Salt

1/8 tsp Cracked black pepper

Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4 cup olive oil, soy sauce, barbecue sauce, Worcestershire sauce and garlic. Brush shrimp with sauce and broil, turning once until done, 3 minutes per side.



Croutons: Saute bread cubes and minced garlic in 2 Tbsp, each, butter and olive oil, over medium-low heat, until browned; sprinkle with shredded cheese. Set aside. Croutons may be toasted in a 325 degree oven, stirring occasionally as they brown.



Salad Dressing: Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with dressing.



To Serve: Divide dressed romaine among salad plates. Sprinkle with croutons and shredded parmesan cheese and top with broiled shrimp.



* Packaged, seasoned croutons may be used. *REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see http://www.webstationone.com/recipes



1998-Apr Hanneman/Buster



Recipe by: http://www.oceangarden.com/ *



Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 11, 1998