Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 Rye bread slices, crusts -thick ribs discarded, torn
-trimmed -into bite-size pieces
Olive oil 3 c Freshly grated Romano
10 c Water -cheese (about 12 oz)
1/2 c Dry vermouth, dry white Caesar Dressing (see
-wine or fresh lemon juice -separate recipe)
2 tb Pickling spice Freshly ground pepper
4 Garlic cloves, flattened Paper-thin slices Romano
2 lb Uncooked large shrimp, -cheese (opt.)
-peeled and deveined Fresh lemon wedges
3 lg Heads romaine lettuce,

Preheat oven to 300'F. Brush bread with oil. Cut into 1-inch cubes.
Ar- range cubes on heavy large baking sheet. Bake until crisp and
golden brown, about 10 minutes. Cool completely. (Croutons can be
prepared 1 day ahead. Store airtight.)

Bring water, vermouth, pickling spice and garlic to boil in Dutch
oven. Add shrimp and cook until just pink, about 2 minutes. Drain
shrimp. Transfer to large bowl. Cover with plastic and refrigerate
until well chilled.

Toss lettuce, grated Romano, croutons and shrimp with dressing in
large bowl. Season with pepper. Divide among plates. Top with cheese
slices if desired. Garnish with lemon wedges.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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