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1
Soak eight 12-inch bamboo skewers in warm water, about 30 minutes.
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2
Preheat a grill or grill pan to medium-high heat.
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3
Make the dressing: Pulse the lemon juice, mustard, Worcestershire sauce, anchovy paste and garlic in a food processor.
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4
Gradually add the olive oil with the food processor running.
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5
Stir the Parmesan.
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6
Season with salt and pepper.
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7
Toss the shrimp with 2 tablespoons of the dressing and the bread cubes with another 2 tablespoons of the dressing.
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8
Thread the shrimp on 4 skewers and the bread cubes on 4 skewers.
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9
Top each skewer with a hot cherry pepper.
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10
Grill the bread cube skewers until toasted with grill marks, about 30 seconds to 1 minute per side.
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11
Remove from the grill.
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12
Grill the shrimp skewers until the shrimp turn pink, turning once, 3 to 4 minutes.
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13
Brush the romaine lightly with olive oil and grill until grill marks appear, 1 to 2 minutes per side.
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14
Cut the lettuce crosswise into 1 1/2-inch-wide strips.
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15
Toss the lettuce with 1/2 cup dressing and salt and pepper to taste.
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16
Serve the shrimp and crouton skewers over the salad and the extra dressing drizzled on top.
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17
Cook's Notes:
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18
If you don't want to use a food processor, finely chop the garlic and combine with the lemon juice, mustard, Worcestershire sauce and anchovy paste.
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19
Slowly drizzle in 1/2 cup olive oil, whisking constantly until combined.
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20
Stir in 1/2 cup Parmesan.
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21
Season with salt and pepper.
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22
To give each bite of shrimp and crouton pack a spicy punch, thread a hot cherry pepper onto each skewer before adding shrimp and croutons.
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23
The heat from the peppers will transfer to the shrimp and croutons and heat them up from the inside out.
