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Ingredients

24 - 30 Shrimp, peeled and deveined

Chef Larry's Yucatan Spice as needed (recipe follows)

2 heads of Romaine lettuce, washed, drained, torn

1 cup Toasted croutons

1/3 cup Parmesan cheese, shredded

For the Caesar dressing:

3 each Anchovy fillets, minced (optional)

1/2 tsp. Garlic, finely minced

2 tsp. Dijon mustard

3 - 4 dashes Worcestershire Sauce

A squeezeof fresh lemon juice

1 tsp. Red wine vinegar

1/2 cup Olive oil

2 tsp. Parmesan cheese, grated

Salt to taste

Method
Preheat grill. Place shrimp on bamboo skewers and season with Chef Larry's Yucatan Spice. Place on grill and cook until done. Remove cooked shrimp, reserve keeping warm.

To prepare dressing, mash anchovies with a fork in mixing bowl until smooth (optional). Add garlic, mustard, Worcestershire Sauce, lemon juice and red wine vinegar. Mix thoroughly. Whisk in olive oil until well incorporated. Add Parmesan cheese, season with salt and fresh ground black pepper.

For service, place Romaine leaves, croutons and Parmesan cheese in a large mixing bowl. Add dressing and toss, adding more dressing if necessary. Portion salad onto chilled salad plates. Remove shrimp from skewers and place over dressed Romaine leaves. Serve immediately.

Makes 4 - 6 Servings

Yucatan Spice

2/3 cup Paprika

1/4 cup Chile powder

1 1/2 tsp. Ground cumin

1/4 tsp. Cayenne pepper

2 tblspn. Granulated garlic

1 1/2 tsp. Thyme leaves, dry

1 1/2 tsp. Oregano leaves, dry

2 tsp. Salt

2/3 tsp. Black pepper

Method
Combine ingredients in a bowl. Mix well. Store in an airtight container until use.

Makes 1 Cup