- 1/3 cup EVOO
- 1 1/2 tablespoons white wine vinegar
- 1 clove garlic, grated
- 1/2 cup grape tomatoes, quartered
- 1 head romaine, quartered lengthwise
- 1/2 pound cooked, peeled shrimp
- 1 avocado, diced
In medium bowl, whisk EVOO, vinegar and garlic. Using a wooden spoon, mash in tomatoes; season. Divide romaine, shrimp and avocado among 4 plates. Top with dressing.