Ingredients

• 2 1/2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 2 to 3 cloves garlic
• 3/4 cup extra-virgin olive oil, plus extra for brushing
• 2 teaspoons Worcestershire sauce
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper
• 1 pound large shrimp (20/25), peeled and deveined
• 12-inches of baguette cut into 1-inch cubes (about 24 croutons)
• 8 pickled red hot cherry peppers
• 4 romaine lettuce hearts, halved lengthwise

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Instructions

1. Special equipment: eight 12-inch bamboo skewers
2. Soak eight 12-inch bamboo skewers in warm water, about 30 minutes.
3. Preheat a grill or grill pan to medium-high heat. Make the dressing: Pulse the lemon juice, mustard, Worcestershire sauce, anchovy paste and garlic in a food processor. Gradually add the olive oil with the food processor running. Stir the Parmesan. Season with salt and pepper.
4. Toss the shrimp with 2 tablespoons of the dressing and the bread cubes with another 2 tablespoons of the dressing. Thread the shrimp on 4 skewers and the bread cubes on 4 skewers. Top each skewer with a hot cherry pepper. Grill the bread cube skewers until toasted with grill marks, about 30 seconds to 1 minute per side. Remove from the grill.
5. Grill the shrimp skewers until the shrimp turn pink, turning once, 3 to 4 minutes.
6. Brush the romaine lightly with olive oil and grill until grill marks appear, 1 to 2 minutes per side. Cut the lettuce crosswise into 1 1/2-inch-wide strips.
7. Toss the lettuce with 1/2 cup dressing and salt and pepper to taste. Serve the shrimp and crouton skewers over the salad and the extra dressing drizzled on top.