Ingredients
DRESSING:
1/2 cup Marukan Seasoned rice vinegar (important that it is the seasoned variety)
1/2 cup vegetable oil (Safflo preferred)
1 clove garlic, split in half
6 drops Worcestershire sauce
2 Tbl freshly grated Parmesan cheese (optional)
SALAD:
1 head Romaine lettuce
1 avocado, thinly sliced
1 cup fresh cooked shrimp
freshly grated Parmesan cheese to taste
freshly grated black pepper to taste
Preparation
DRESSING: Mix ingredients together in a jar; cover, shake well then refrigerate (best if chilled overnight to let flavours blend). Remove garlic if keeping for more than 2 days. This recipe makes enough for 2 salads.
SALAD: Wash and dry Romaine lettuce then tear into bite-sized pieces; place in a large bowl. Shake dressing, pour half onto lettuce and toss. Divide between 4 plates. Top with avocado slices, shrimp and black pepper and Parmesan cheese to taste.
