Caesar Salad with Spicy Grilled Shrimp

Recipe printed from Jenn's Food Journey, adapted from Martha Stewart

For the shrimp -
1 teaspoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
12 extra-large shrimp, pealed, deviened and tails removed
For the dressing -
1/4 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 garlic clove, finely minced
For the salad -
6-8 cups romaine lettuce, chopped or torn
croutons (store bought or homemade)
shredded or grated parmesan cheese

Place the shrimp in a bowl or shallow dish. Add olive oil, chili powder and cayenne pepper. Toss to coat. Cover and place in refrigerator for 1 hour.

For the dressing - in a bowl or measuring cup, mix together all the ingredients until well combined. Cover and place in refrigerator until ready to use. (can be made up to three days in advance)

Preheat grill to 325 degrees F. Place a skillet or pan made for the grill (or at least safe for the grill) directly over the fire. Let the pan heat up just a minute or two and then add the shrimp. Grill for 3 minutes, turn and grill another 2-3 minutes, or until the shrimp is pink and cooked through. Remove from grill.

To build the salad - add the lettuce to a plate or bowl, top with shrimp, croutons and parmesan cheese. Drizzle on the dressing and serve immediately. Enjoy!