Instructions: Shell shrimp, leaving tails intact. Remove back vein, flatten with rolling pin. Toss shrimp in Parmesan cheese. Heat butter and oil in pan, add shrimp, cook quickly on both sides until light golden brown. Do not overcook or shrimp will toughen. Drain on paper towels immediately. Serve with romaine lettuce, cherry tomatoes, and lemon wedges. Top with Basil Dressing.

For Basil Dressing: Combine olive oil, vinegar, sugar, basil, and Parmesan cheese; mix well.

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