Serves 4

4 Mexican Fiesta Callisons Seasoned Skewers
1/2 cup beer
1 lb very large shrimp (about 16 per pound), peeled and deveined
Optional: baby red bell peppers or bell pepper chunks
Salt and pepper to taste

6 cups cut romaine lettuce or romaine heart leaves
3/4 cup Caesar dressing
3/4 cup fresh pico de gallo or salsa
Garnishes: toasted pumpkin seeds and lime wedges

Soak skewers in beer for 10 to 15 minutes.

Thread 4 shrimp onto each skewer (alternating with bell peppers if desired). Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until shrimp are just cooked through, about 3 to 4 minutes per side.

Meanwhile, toss romaine with dressing to coat well. Divide among 4 dinner plates and top with skewers. Scatter with pico de gallo or salsa, and pumpkin seeds if desired. Garnish with lime wedges.

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