Front Porch Ceaser Salad

• SALAD:
• 1# FROZEN COOKED MEDIUM SHRIMP
• 1/2 STICK SALTED BUTTER
• 2 LARGE CLOVES FRESH GARLIC (MINCED)
• 1 HEAD ROMAINE LETTUCE LEAVES, TORN (NO SUBSTITUTES)
• 1 GRATED PARMESAN CHEESE
• 1/2 CUP JULLIEN CARROT STRIPS
• 1/2 CUP GARBANZO BEANS (DRAINED AND RINSED)
• 1 BOTTLE OF CREAMY CEASER DRESSING (I USE KEN'S)
• 1/2 CUP BLACK OLIVES
• 1/4 CUP FETA CHEESE
• 1 CUP SHREEDED PARMESAN CHEESE
• 1/4 CUP CHOPPED FRESH PARSLEY
• 2 MEDIUM TOMATOES SLICED INTO WEDGES
• 1 MEDIUM RED ONION SLICED THIN AND SEPPERATED INTO RINGS
• 4 STRIPS OF COOKED CRISP BACON CRUMBLED
• GARLIC AND BUTTER PUMPERNICKLE CROUTONS (RECEPE FOLLOWS).
• GARLIC AND BUTTER PUMPERNICKLE CROUTONS:
• 1# LOAF UNSLICED DARK PUMPERNICKLE BREAD.
• 1 STICK OF SALTED BUTTER
• 3 LARGE CLOVES OF FRESH GARLIC MINCED.
• PREHEAT OVEN TO 350.
• CUT ENTIRE LOAF OF BREAD INTO 1 INCH CUBES. SPREAD OUT IN ONE LAYER ON FOIL COVERED BAKING SHEET.
• IN MICROWAVE SAFE BOWL, HEAT BUTTER AND MINCED GARLIC UNTIL BUTTER MELTS AND STARTS TO BUBBLE. SPRINKLE BUTTER MIXTURE OVER BREAD CUBES.
• PLACE BREAD IN OVEN AND BAKE UNTILL CRISP THROUHGOUT.
• REMOVE FROM OVEN, COOL, AND PLACE IN COVERED AIRTIGHT CONTAINER. (WILL KEEP FOR WEEKS)

1. On individual plates, arrange torn romaine lettuce in equal amounts.
2. Sprinkle each with equal amounts of grated parmesan cheese, carrot strips, and garbanzo beans. Chill.
3. In a medium fry pan, heat butter over medium high heat. Add shrimp and garlic and stir untill shrimps are heated throughout. Do not drain. Remove from heat and allow to cool to lukewarm.
4. Top individual salads with salad dressing. Over each salad sprinkle equal amounts of shrimp, black olives, shredded parmesan cheese, feta cheese, bacon crumbles onion rings and parsley. Place tomato wedges around edges of plates. sprinkle each with croutons, and serve.

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Taken from www.epicurious.com/recipes/member/views/front-porch-ceaser-salad-1206250 (may not work)