Instructions: 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

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