2 cloves garlic, sliced
1 head Romaine lettuce, torn to bite size
1/4 c. champagne vinegar
1/2 c. oil
Salt
Pepper
1 1/2 lb. cooked bay shrimp
4 oz. Gorgonzola cheese

Chill salad bowl. Rub garlic slices generously over sides of bowl and salad servers or spoons. Put torn lettuce into bowl.

Mix champagne vinegar and oil with salt and pepper. Pour over salad and toss to distribute garlic and dressing. Toss shrimp over top and crumble Gorgonzola over all. Serves 6-8.