Shrimp caesar salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Shell-on shrimp; uncooked |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Barbecue sauce |
| 2 | teaspoons | Worcestershire sauce |
| 2 | Garlic cloves; minced | |
| 1 | Heads Romaine; washed (1 to 2) | |
| 1½ | cup | Fresh bread cubes; up to 2 |
| 1 | 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 |
Directions
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