| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shrimp, Salads | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Shell-on shrimp; uncooked |
| 1/4 | c | Olive oil |
| 2 | tb | Soy sauce |
| 2 | tb | Barbecue sauce |
| 2 | ts | Worcestershire sauce |
| 2 | Garlic cloves; minced | |
| 1 | Heads Romaine; washed (1 to 2) | |
| 1 1/2 | c | Fresh bread cubes; up to 2 |
| 1 | Garlic clove; minced | |
| 2 | tb | Melted butter |
| 2 | tb | Olive oil |
| 1 | c | Shredded Parmesan cheese |
| 1/3 | c | Olive oil |
| 3 | tb | Lemon juice |
| 1 1/2 | tb | Red wine vinegar |
| 1/2 | ts | Salt |
| 1/8 | ts | Cracked black pepper |
INSTRUCTIONS
CROUTONS SALAD DRESSING 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
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