Asian-Style Shrimp Caesar Salad

A friend from New Zealand served this to me about 20 years ago. Over the past 10 years I have self-published 8 cookbooks on various subjects and this is absolutely the most-commented on, highest praised recipe of all - for its awesome taste and simplicity. Be sure to use ONLY the Marukan brand Seasoned (orange label) rice vinegar or it just won't taste the same. For a good diet dressing substitute half the oil for water and toss with a green salad.

• Ready In: 15 mins
• Serves: 2-4
• Yields: 2 main meals or 4 side salads

Ingredients

• Dressing

• 3⁄4 cup  marukan seasoned gourmet rice vinegar
• 3⁄4 cup  sunflower oil
• 1  garlic clove, peeled, halved
• 8  drops Worcestershire sauce
• 3  tablespoons  freshly grated parmesan cheese (optional)

• Salad

• 1  head romaine lettuce, torn into bite-sized pieces
• 1  avocado, peeled, cut into 1/2-inch pieces
• 1  large  handful fresh shrimp
•  freshly grated parmesan cheese
•  fresh ground black pepper

Directions

1. Dressing:
2. Combine ingredients in a jar; shake and chill 4-24 hours before serving. Remove garlic clove after 2 days.
3. Salad:
4. Place lettuce in a large bowl; toss with just enough dressing to coat. Divide between 4 plates. Top with avocado, shrimp and Parmesan cheese and pepper to taste.