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.