Prep Time: 35 MINUTES - UP TO 24 HOURS

Cook Time: 3 - 5 MINUTES

Serves: 4


  • 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


  • 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.