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
Recipe by: http://www.oceangarden.com/ *
Posted to MC-Recipe Digest by KitPATh <email@example.com> on Apr 11, 1998