Shrimp caesar salad

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



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

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