In a high-speed blender combine all caesar salad ingredients. Pulse once or twice just until blended. Taste and adjust seasoning as desired and set aside.
Mix blackened shrimp seasoning in a small mixing bowl and set aside.
Pat shrimp dry and dredge in the blackened shrimp seasoning. Place on skewers and brush generously with extra virgin olive oil. Grill shrimp until opaque and fully cooked through, about 5-6 minutes turning to char on each side.
Drizzle romaine lettuce with extra virgin olive oil. Place lettuce, cut side-down, on the grill. Grill until slightly wilted and charred, about 5 minutes.
Place grilled shrimp, lettuce, and the rest of the salad ingredients on a serving platter of choice.
Top salad with a drizzle of caesar dressing and parmesan cheese if using. Serve warm with more caesar dressing on the side and lemon slices.