Ingredients
DRESSING:
1/4 cup Marukan Seasoned Gourmet Rice Vinegar
1/4 cup vegetable oil (preferably sunflower)
1 clove garlic, peeled, halved
3 drops Worcestershire Sauce
SALAD:
1 head Romaine lettuce, washed, dried and torn into bite-sized pieces
1 avocado, peeled, cut into 1/2" cubes (use more if desired)
2 cups cooked, peeled shrimp
freshly grated Parmesan cheese, to taste
fresh ground black pepper, to taste
Preparation
DRESSING: Combine ingredients in a jar, shake and chill 2-24 hours before serving. May be prepared several weeks in advance and refrigerated (remove garlic after 2 days). SALAD: Place lettuce in a large bowl. Toss with just enough dressing to lightly coat. Divide between 4 plates. Top with avocado and shrimp then sprinkle with Parmesan cheese and black pepper to taste.
