1 clove garlic
3/4 c. olive oil, or other salad oil
2 c. cubed French bread
2 lg. heads Romaine lettuce
1/2 tsp. salt
2 hard boiled eggs, peeled and chopped
2 tbsp.. lemon juice
1 lb. tiny shrimp, cooked
1/2 c. grated Parmesan cheese
Dash coarse ground pepper

Crush garlic in a large bowl; add oil and let stand several hours at room temperature. Brown bread cubes in 1/4 cup of garlic oil over medium heat, stirring often.

Tear lettuce into bowl; sprinkle with salt and pepper. Toss in remaining 1/2 cup garlic oil until leaves are well coated. Add chopped eggs and lemon juice, toss thoroughly. Add shrimp and Parmesan; toss gently again. Mix in bread cubes just before serving. Serves 6.