Rinse the shrimp well, and check to make sure that it is thoroughly clean with no sand vein. Pat dry with a paper towel. Put the shrimp in a bowl with the olive oil and garlic. Toss together, and refrigerate for about 30 minutes. While that is happening, soak the bamboo skewers in water.
When the shrimp have finished marinating, put the grill on the stovetop over two burners and light the burners. Let the grill get nice and hot. Put the shrimp on the skewers, and then on the grill. Grill on one side, about 3 minutes, then flip and grill on the other side. They should just be starting to curl up and get pink - don't let them curl up all the way, they will be overcooked.
For the Dressing
Combine all the dressing ingredients together in a bowl and mix well. I usually make mine in a small food processor so it gets very creamy.
2 tablespoons blue cheese, 1/2 cup sour cream, 1/3 cup mayonnaise, 3 drops Angostura Bitters, black pepper
Put Everything Together
While the shrimp is marinating, tear the lettuce, cut the tomato and slice the avocado. Put them in a nice bowl and refrigerate until the shrimp have finished cooking. Take the grilled shrimp off the skewers and place them nicely on top of the salad. Dot with the dressing and serve.
1 tomato, 1 head Hearts of Romaine, 1 avocado
This goes very nicely with a dry white wine and some crusty sourdough bread.