• Prepare the Caesar Salad Dressing.
• Preheat grill to medium-high.
• In a zipper bag, toss the chicken breasts with 2 Tbl. olive oil, fresh herb springs, and salt & pepper. Grill chicken on first side 5-7 minutes until lightly grill marked (1/4 turn midway through for crisscross grill marks). Then turn over and continue cooking another 5-7 minutes until done. Remove from grill and cover with foil.

While the chicken is grilling, prepare the remaining ingredients...

• Bring the eggs to a boil, then turn off water and allow to sit covered for 8 minutes. Then drain and cover with cool water.
• Skewer the shrimp, then spray them with olive oil and sprinkle with salt & pepper.
• Rinse and dry, then cut the romaine in half lengthwise, leaving the root in tack. Drizzle the lettuce with olive oil and sprinkle with salt & pepper.
• Butter the croutons.

While the chicken is resting...

• Grill the shrimp skewers, romaine lettuce, and croutons.
• Peel the hard boiled eggs and cut in half.
• Shave (not grate) the Parmesan cheese

To serve...

• Place all grilled ingredients on a large platter or wooden cutting board. Add the hard boiled egg halves and shaved Parmesan cheese. Serve with Homemade Caesar Dressing (see recipe link in post).