Instructions: Seafood Alternatives: scallops
Soak the bamboo skewers in a pan of water for at least 2 hours to prevent them from burning on the grill. Heat the barbecue grill until the coals glow red with white ash around the edge.

Meanwhile, make the dressing: In a food processor or blender, combine all the ingredients except the oils. Process for 1 minute, then with the motor running, slowly pour in the oils. The finished dressing should be smooth and creamy.

Assemble on each skewer the shrimp and bread cubes in this order: 2 bread cubes, 1 shrimp, repeat two more times, then finish with 2 bread cubes. Mix together the olive oil and garlic. Lightly brush each side of the skewers with the oil mixture. Season the skewers with salt and pepper as desired.

Put the skewers on heated grill. Turn when first side is nicely marked and shrimp have just turned pink, about 1 minute. Continue cooking on the other side until the shrimp are opaque through but still juicy, about 1 minute longer.

Meanwhile, toss the romaine with 1/2 cup of the Caesar Dressing and the Parmesan cheese. Divide among 4 chilled dinner plates. Top each salad with 1/4 cup of the Snappy Salsa and lay a skewer on each salad. Extra Caesar Dressing will keep for 4 days in the refrigerator.

This recipe yields 4 servings.

Comments: Old Caesar Cardini himself would surely approve of this spirited variation on his creation. Croutons grilled alongside the shrimp, all basted with garlic oil, make for a fun twist.

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