Yield: 6 Servings
|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|
|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
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998