GRILLED SHRIMP and CAESAR SALAD
4 Servings

1/4 cup fresh lemon juice
4 large garlic cloves, pressed
3 tablespoons Dijon mustard
1½ 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

Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)

Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes.

Transfer to bowl to cool slightly.

Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.

Per serving: calories, 260; fat, 10 g; sodium, 887 mg; cholesterol, 146 mg