Southwest Grilled Shrimp Caesar Salad

Mix ingredients for seasoning mix and set aside.

Combine shrimp, seasoning and oil and let sit at room temperature to marinate until salad dressing is done.

Mix salad dressing ingredients and store in the refrigerator until ready to use.

Tear romaine by hand into a large bowl (8 cups are approximately 2 heart sections).

Preheat a grill or heavy skillet to medium-high heat. Cook the shrimp in single layer, about 2 minutes on each side or until pink and well-caramelized.

Toss the romaine with the desired amount of dressing. Plate the salads and top with some freshly cracked black pepper and a sprinkle of grated Parmesan. Top with cooked shrimp and serve.

Note: If you like, chill the serving dishes in the freezer before plating the salads. This helps keep the dressing creamy.