So whisk together the ingredients for the vinaigrette and set it aside.
Heat the garlic, onion, bay leaf, lemon halves, old bay, salt and peppercorns in a large pot of water of high; bringing it to a boil. Reduce heat to simmer and let it simmer for 10 minutes.
Add shrimp, cook until pink and opaque (2-3 minutes). Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover and chill for at least an hour or overnight.
Toss in romaine and tomatoes just before serving.
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