Grill Shrimp Caesar Salad

 Ingredients

1 1/2 pounds peeled and deveined medium or large shrimp
1/4  teaspoon cayenne pepper
5 tablespoons olive oil
sea salt and black pepper to taste

2 tablespoons (and up to 3 tablespoons) Dijon mustard
1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)

1 teaspoon Worcestershire sauce

1/4 jalapeño pepper, finely chopped  Note: wash hands after handling and avoid touching your face
1 clove garlic, finely chopped
1 small head romaine lettuce, cut up
1 Granny Smith apple, peeled and cut into matchsticks
1/2 small red onion, thinly sliced
1/2 cup crumbled choose:

Queso cotija: this is a sharp, crumbly goat cheese.
American Goat cheese or
1/4 cup freshly grated Parmesan

4 whole anchovy fillets optional

Directions

Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.

opaque throughout, 2 to 3 minutes per side. Let cool

In a large bowl, combine the vinegar, mustard, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and salt and black pepper to taste. Whisk well. 

If using anchovy Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.

With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. 

Add the lettuce, apple, onion, and shrimp and toss to combine. Sprinkle with the cheese