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 Sauté 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 (F) 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.
Recipe Source: Courtsey of Ocean Garden
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