Grilled Shrimp Caesar Salad

This recipe has all the great flavour of the original Caesar salad, but is lower in fat.  Low Fat cottage cheese  and low fat mayonnaise is used instead of egg yolks and oil.  It is about 1/4 of the calories.  From Food and Drink Winter 2001.

Dressing:
1/4 cup 1% low fat cottage cheese
1/4 cup low fat mayonnaise
2 anchovies chopped
2 tbsp lemon juice
1/2 tsp Worcestershire sauce
1 tsp chopped garlic
1 tbsp olive oil
2 tbsp grated Parmesan
Freshly ground pepper

12 large shrimp, peeled
1 head romaine lettuce, washed
2 tbsp chopped fresh parsley

1. Puree cottage cheese, mayonnaise, anchovies, lemon juice, Worcestershire, garlic and olive oil in food processor until smooth.  Stir in Parmesan and pepper.  Season to taste.  If dressing is too thick, thin down with a little warm water.  Toss shrimps with 1/4 cup dressing.  Marinate for 30 minutes.  Tear romaine leaves removing the thickest part of the stem.  Toss with remaining dressing.
2. Preheat broiler or grill pan on medium high heat.  Drain shrimps and broil or grill about 1 1/2 minutes per side, or until pink and slightly curled.  Divide salad among 4 plates and top each salad with 3 shrimp.  Garnish with parsley.