lb.
fresh shrimp, peeled, deveined and tails removed
1
small onion, chopped
1
8-oz.
bottled light Caesar dressing, divided
4
cups
shredded romaine lettuce
1
cup
toasted croutons
3/4
cup
freshly grated Parmesan cheese
Directions
Combine shrimp, onion and 1/3 cup of the dressing in shallow dish. Cover and marinate in refrigerator 1 hour.
Remove shrimp from marinade. Discard marinade. Grill shrimp in grill basket over medium-high heat 3 to 4 minutes or until shrimp turn pink.
Place romaine lettuce on 4 plates. Arrange shrimp over lettuce and sprinkle croutons and Parmesan cheese over top. Drizzle with remaining dressing and serve immediately.
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