San Francisco Sourdough Shrimp Salad

A beautiful platter salad featuring shrimp and avocados and topped with warm, garlic-Parmesan sourdough croutons.


2 hearts of Romaine lettuce, chopped

2 tomatoes, chopped

3 avocados, sliced

1 pound large shrimp, cooked


Juice of 1 lemon

1/2 cup extra virgin oil

1/4 cup chopped Italian flat leaf parsley (or other herb)

Salt and pepper to taste


1/4 cup olive oil + 2 tablespoons butter

1/2 loaf sourdough bread, cut into 1" cubes (about 3 cups)

3 cloves garlic, minced

1/3 cup grated Parmesan cheese


Arrange Romaine, tomatoes, avocados and shrimp on large salad platter.  Whisk together lemon, olive oil, parsley and salt and pepper and pour over salad.

Make croutons:  In a large skillet, heat olive oil and butter.  Brown sourdough cubes, constantly turning until evenly browned.  Halfway through, add garlic to pan, and towards the end, sprinkle on Parmesan cheese.  Blanket the top of the salad with warm croutons, season with a little salt and serve immediately.  Serves 4 - 6.