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1
Whisk the miso, garlic, lemon zest and lemon juice with 2/3 cup of the oil in a bowl until smooth.
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2
Whisk in 1/4 cup water to thin out the dressing.
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3
Add 1 cup of the Parmesan and stir to combine.
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4
Season with salt and pepper.
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5
Preheat a large grill pan or outdoor grill to medium-high heat.
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6
Cut the romaine and radicchio in quarters lengthwise, leaving some of the stem attached to each quarter.
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7
Brush the romaine and radicchio liberally with the miso Caesar dressing.
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8
Grill until the outer leaves are lightly charred, about 3 minutes total.
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9
Do not crowd the grill; grill in batches if needed.
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10
Toss the shrimp with 1 tablespoon of the oil and sprinkle lightly with salt and pepper.
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11
Grill until slightly charred on both sides and just cooked through, 3 to 5 minutes total.
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12
Transfer to a mixing bowl and toss with 2 tablespoons of the miso Caesar dressing.
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13
Brush the inside of the baguette with the remaining oil and sprinkle liberally with salt and pepper.
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14
Place cut-side down on the grill and cook until lightly charred and warmed through, about 3 minutes.
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15
Cut into 4 equal pieces.
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16
To assemble, divide the grilled romaine and radicchio among 4 large plates.
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17
Scatter an equal amount of shrimp on each plate and sprinkle everything with the remaining Parmesan.
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18
Serve with the grilled bread and remaining miso Caesar dressing on the side.
