Grilled Shrimp and Caesar Salad

• 1/4 cup fresh lemon juice
• 4 large garlic cloves, pressed
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1 pound medium uncooked shrimp, peeled, deveined
• 1 large head romaine lettuce, torn into pieces
• 2 cups peeled 1/2-inch cubes jicama
• 6 tablespoons grated Parmesan cheese
• 1/4 cup capers

1. Combine first 6 ingredients in large wooden bowl.
2. (Can be prepared 1 hour ahead.
3. Cover and refrigerate.)
4. Preheat barbecue (medium-high heat).
5. Season shrimp with salt and pepper.
6. Grill until shrimp are just cooked through, approximately 5 minutes.
7. Transfer to bowl to cool slightly.
8. Add lettuce, jicama, shrimp and cheese to dressing.
9. Toss lightly.
10. Sprinkle salad with capers.
11. Season generously with pepper and serve.

lemon juice, garlic, mustard, extravirgin olive oil, worcestershire sauce, hot pepper, shrimp, head romaine lettuce, jicama, parmesan cheese, capers

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-and-caesar-salad-215 (may not work)