Name: Warm Caesar Salad with Grilled Shrimp And Scallops
Ingredients: 2 Garlic cloves; minced and mashed; ; to a paste with a; ; pinch of salt; 5 tb Olive oil; 1 1/2 c 1/2-inch bread cubes; 1 1/2 ts Anchovy paste; 2 ts Fresh lemon juice; 8 Shrimp; (about 1/2 pound),; ; shelled; 8 Sea scallops; (about 1/2 pound),; ; halved horizontally; ; if desired; 1/2 Head romaine; washed well, spun; ; dry, and torn into; ; small pieces (about; ; 4 cups); 2 tb Freshly grated Parmesan

Why is salvation all of God’s grace and not based in any part on our own works? 1. Because you and I have sin that God will never accept in His holy presence. 2. Because the standard of righteousness required is God Himself. 3. Because, Ephesians 2:9, God does not want us to boast, but rather saves us, “So that in the ages to come He might show the surpassing riches of His grace in kindness toward us in Christ Jesus” (Ephesians 2:7). 4. Because a love relationship is never based on the works one gives another. 5. Because we will forever wonder if we did enough good deeds. 6. And because if we could save ourselves based on our works, there would have been no reason to send Jesus Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		October 199	1	servings

INGREDIENTS

2		Garlic cloves; minced and mashed
		; to a paste with a
		; pinch of salt
5	tb	Olive oil
1 1/2	c	1/2-inch bread cubes
1 1/2	ts	Anchovy paste
2	ts	Fresh lemon juice
8		Shrimp; (about 1/2 pound),
		; shelled
8		Sea scallops; (about 1/2 pound),
		; halved horizontally
		; if desired
1/2		Head romaine; washed well, spun
		; dry, and torn into
		; small pieces (about
		; 4 cups)
2	tb	Freshly grated Parmesan

INSTRUCTIONS

In a small bowl whisk together half the garlic paste, 2 tablespoons of the
oil, and salt and pepper to taste, add the bread cubes, and toss the
mixture well. Bake the bread cubes on a baking sheet in the middle of a
preheated 350 F. oven for 12 to 15 minutes, or until the croutons are
golden.
In a large bowl whisk together the remaining garlic paste, 2 tablespoons of
the remaining oil, the anchovy paste, the lemon juice, and salt and pepper
to taste until the dressing is combined well. In a bowl toss the shrimp and
the scallops with the remaining 1 tablespoon oil and salt and pepper to
taste and grill them in a ridged grill pan or on an oiled rack set about 6
inches over glowing coals for 2 to 3 minutes on each side, or until the
shrimp are cooked through and the scallops are opaque. Transfer the shell
fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan,
and toss the salad well. Divide the salad between 2 plates and sprinkle the
croutons and 1/2 tablespoon of the remaining Parmesan over each serving.
Serves 2.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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