1 pound shrimp (large, 20-24 count size) peeled, deveined
1 tablespoon extra virgin olive oil
Kosher salt
Black pepper
2 tablespoon lemon juice
Romaine Lettuce
Your favorite croutons
Caesar or Parmesan Garlic Dressing
Parmigiano Reggiano (shredded)

Preheat grill pan to medium-high. In a mixing bowl, toss shrimp, oil, salt & pepper. Grill 2-3 min. per side. Transfer to a plate, drizzle with lemon juice. Meanwhile, prepare bite-sized pieces of fresh romaine lettuce and shredded Parmigiano Reggiano. Toss lettuce mixture with dressing. Top with shrimp and croutons. Serve chilled.