| 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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