Chef John Folse's Sensation Salad
INGREDIENTS
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2 dozen (21-25 count) boiled shrimp
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4 cups mixed iceberg, romaine and baby spinach
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1/2 cup vegetable oil
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1/2 cup olive oil
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2 tbls lemon juice
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3 cloves garlic, minced and mashed
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4 tbls balsamic vinegar
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salt and black pepper to taste
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granulated garlic to taste
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2 tbls chopped fresh parsley
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1 cup grated Romano cheese
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1/4 cup crumbled blue cheese
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