Ingredients

• 2 heads romaine lettuce
• Caesar salad dressing
• 1/2 lemon, juiced
• 1 tsp Old Bay or other seafood seasoning
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 16 raw shrimp, peeled & de-veined
• Coarse grated Parmesan, to taste
• Salt & pepper, to taste
• Croutons
• Chopped scallions, optional

Directions

• Place shrimp in a medium bowl & pour marinade over them. Gently stir to fully coat shrimp. Transfer shrimp to plastic bag; pour in remaining marinade. Squeeze air out of bag & seal. Refrigerate for at least 30 minutes, up to 24 hours.
• Cut both heads of romaine lettuce in half & brush with Caesar salad dressing.
• Char lettuce wedges on grill over high heat just long enough to get marks.
• Divide marinaded shrimp in half & put on metal skewers. Brush with dressing.
• Lightly oil grates on a medium-high grill. Cook shrimp until edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer.
• Plate family style, shrimp on grilled romaine, topped with Parmesan & croutons. Season with salt & pepper. Add scallions, if desired.