1. Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss shrimp, oil and 1 teaspoon fresh ground pepper. Spray both sides of bread, and cut sides of romaine and lemons with cooking spray.

2. Place bread and lemons, cut side down, on hot grill rack; cover and cook bread 4 minutes and lemons 8 minutes or until grill marks appear, turning bread once. Place shrimp on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.

3. Cut bread into 1-inch pieces. Serve romaine topped with shrimp, dressing, cheese, bread and ¼ teaspoon fresh ground pepper along with lemons.

Dietitian Tip: Grilling vegetables brings out a whole new side of flavor. Experiment with grilling your favorites and add them to the salad for additional color and nutrients!

• 16 g Fat
• 3 g Saturated fat
• 218 mg Cholesterol
• 487 sodium
• 12 g Carbohydrates
• 2 g Fiber
• 3 g Sugars
• 2 g Added Sugars
• 31 g Protein