Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Shell-on shrimp; uncooked |
¼ cup | Olive oil |
2 tablespoons | Soy sauce |
2 tablespoons | Barbecue sauce |
2 teaspoons | Worcestershire sauce |
2 \N | Garlic cloves; minced |
1 \N | Heads Romaine; washed (1 to 2) |
1½ cup | Fresh bread cubes; up to 2 |
1 \N | Garlic clove; minced |
2 tablespoons | Melted butter |
2 tablespoons | Olive oil |
1 cup | Shredded Parmesan cheese |
⅓ cup | Olive oil |
3 tablespoons | Lemon juice |
1½ tablespoon | Red wine vinegar |
½ teaspoon | Salt |
⅛ teaspoon | Cracked black pepper |
CROUTONS
SALAD DRESSING
Peel and devein shrimp, retaining tails, if desired. Set aside. Combine ¼ 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 ⅓ 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
1998-Apr Hanneman/Buster
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998