---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROMAINE/GARLIC AND BASIL I.E.S.JJGF65A
  Categories: Salads, Dressings, Sauces
       Yield: 4 servings
  
       1 x  IRWIN SOLOMON   (JJGF65A)
      12 ea LEAVES ROMAINE LETTUCE
       1 ts BALSAMIC VINEGAR
     1/2 ea SMALL HEAD RADICCHIO
       1 ts FRESH LEMON JUICE
       1 ea CLOVE GARLIC IN SLIVERS
     1/2 ts DRIED BASIL
     1/4 c  VIRGIN OLIVE OIL
       1 x  SALT AND  PEPPER TO TASTE
  
   :          WHILE WATER IS BOILING FOR RICE,WASH THE
   ROMAINE LEAVES AND  RADICCHIO,PAT DRY AND WRAP IN
   TOWELING AND PLACE IN REFRIGERATOR.  WHEN THE SHRIMP
   ARE DONE COOKING AND STANDING,COMPLETE THE SALAD BY
   SLICIN  THE GARLIC IN SLIVERS AND MASHING IT WITH A
   FORK IN A SALAD BOWL WITH THE  OLIVE OIL.INCOROPERATE
   THE VINGAR AND LEMON JUICE.            REMOVE THE
   LETTUCE LEAVES FROM THE REFRIGERATOR,BREAK THEM UP
   AND ADD THEM TO THE SALAD BOWL.TOP WITH THE BASIL AND
   SALT AND PEPPER.TOSS  WELL.MAKES FOUR SERVINGS.
   ***GOES WITH SPICY SHRIMP WITH BROWN RICE***
  
 -----