• 0.25 cup  Fresh lemon juice
• 4 Garlic cloves, finely minced
• 3 tbsp Roland Dijon Mustard 
• 1.5 tbsp Extra Virgin Olive Oil 
• 2 tspn Worcestershire sauce
• 0.25 tspn Balsamic Pepper Sauce
• 1 lb. Medium uncooked shrimp, peeled, deveined
• 1 head  Romaine lettuce, cleaned, torn into pieces
• 2 cups  Jicama, peeled, cut into 1/2-inch cubes
• 6 tbsp Parmesan cheese, shredded or ribbons 
• 0.25 cup  Capers 
•  Fine Sea Salt 
•  Black pepper, ground 
• 2 cups  Gourmet or fresh croutons

1. Combine lemon juice, garlic, Dijon mustard, olive oil, Worcestershire sauce, and
balsamic pepper sauce in large wooden bowl. Whisk well to combine.
2. Preheat barbecue (medium-high heat). Season shrimp with sea salt and pepper. Grill
until shrimp are just cooked through, approximately 4 - 5 minutes. Remove from heat
and cool slightly.
3. Add grilled shrimp, romaine lettuce, jicama, and Parmesan cheese to dressing. Toss
lightly. Sprinkle salad with capers. Season generously with pepper, garnish with
croutons, and serve.