Asian-Style Shrimp Caesar Salad

• DRESSING:
• 1/4 cup Marukan Seasoned Gourmet Rice Vinegar
• 1/4 cup vegetable oil (preferably sunflower)
• 1 clove garlic, peeled, halved
• 3 drops Worcestershire Sauce
• SALAD:
• 1 head Romaine lettuce, washed, dried and torn into bite-sized pieces
• 1 avocado, peeled, cut into 1/2" cubes (use more if desired)
• 2 cups cooked, peeled shrimp
• freshly grated Parmesan cheese, to taste
• fresh ground black pepper, to taste

1. DRESSING:
2. Combine ingredients in a jar, shake and chill 2-24 hours before serving. May be prepared several weeks in advance and refrigerated (remove garlic after 2 days).
3. SALAD:
4. Place lettuce in a large bowl. Toss with just enough dressing to lightly coat. Divide between 4 plates. Top with avocado and shrimp then sprinkle with Parmesan cheese and black pepper to taste.

vinegar, vegetable oil, clove garlic, worcestershire sauce, salad, head romaine lettuce, avocado, shrimp, parmesan cheese, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/asian-style-shrimp-caesar-salad-50097487 (may not work)