1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large heads romaine lettuce, chopped

1 cup croutons

1/2 cup shaved Parmesan cheese

1/3 cup Caesar dressing (more if desired)

Lemon wedges for serving

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Season the Shrimp:
In a bowl, toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.

Cook the Shrimp:
Heat a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from heat.

Prepare the Salad:
Place chopped romaine in a large salad bowl. Add croutons and Parmesan cheese.

Dress the Salad:
Drizzle Caesar dressing over the lettuce mixture and toss until evenly coated.

Assemble:
Top salad with warm shrimp and extra Parmesan if desired.

Serve:
Garnish with lemon wedges and freshly cracked pepper.