Ingredients

• 1/4 cup fresh lemon juice
• 4 large garlic cloves, pressed
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1 pound medium uncooked shrimp, peeled, deveined
• 1 large head romaine lettuce, torn into pieces
• 2 cups peeled 1/2-inch cubes jicama
• 6 tablespoons grated Parmesan cheese
• 1/4 cup capers

Instructions

1. Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
2. Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes.
3. Transfer to bowl to cool slightly.
4. Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.