Preheat oven to 375°F (190°C). In a bowl, toss bread cubes with 1.5 tbs olive oil, garlic powder, dried oregano and 0.25 tsp kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and let cool; set aside.

Shrimp (if cooking fresh)

Cook shrimp

If using raw shrimp, pat them dry with paper towels. Toss with 1 tbs olive oil, 1 tsp minced garlic, 0.5 tsp lemon zest, 0.5 tsp kosher salt and 0.25 tsp black pepper. Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from heat and let cool slightly. If using pre-cooked Oregon Coast shrimp, skip this step and proceed.

Blue Cheese Dressing

Whisk dressing

In a medium bowl combine 0.5 cup mayonnaise, 0.25 cup sour cream and 0.25 cup buttermilk. Add 0.5 cup crumbled blue cheese, 1 tbs lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp Worcestershire sauce, 0.5 tsp grated garlic, 0.5 tsp kosher salt and 0.25 tsp black pepper. Whisk until smooth but slightly chunky from the blue cheese. Taste and adjust seasoning or consistency with extra buttermilk (1 tbs at a time) if you want a thinner dressing. Chill in refrigerator for at least 15 minutes to meld flavors.

Salad Assembly

Prepare vegetables

Rinse and spin dry romaine lettuce, then chop or tear into bite-sized pieces to measure 6 cups. Trim fennel bulb, reserve fronds, and thinly slice the bulb to yield about 1 cup of slices. Halve 1 cup cherry tomatoes.

Combine salad components

In a large mixing bowl, add the romaine, sliced fennel, cherry tomatoes, cooked Oregon Coast shrimp (or the freshly cooked shrimp from prior step) and cooled homemade croutons (1 cup). Sprinkle 2 tbs chopped fennel fronds over the top.

Dress and toss

Add about 0.5 cup of the prepared blue cheese dressing to the bowl (or more to taste). Gently toss the ingredients until evenly coated, taking care not to break the shrimp or crush the croutons. Taste and season with up to 1 tsp coarse sea salt and 1 tsp freshly ground black pepper total, adjusting lightly as needed.

Serve

Divide salad among 2 plates or bowls. Garnish with a few extra crumbles of blue cheese if desired and a pinch of chopped fennel fronds. Serve immediately so croutons remain crisp.