1. Prep ingredients

1. Preheat grill to medium-high if using. Finely grate Parmesan. Halve 1 Large garlic clove and reserve for step 4. Finely grate 1/2 teaspoon garlic and 1/4 teaspoon lemon zest into medium bowl. Squeeze in 2 tablespoons lemon juice.

2. Make dressing

1. Add fish sauce to bowl with lemon and garlic. Whisk in mayonnaise. Gradually whisk in 2 tablespoons oil. Whisk in half of the grated Parmesan and season to taste with salt and pepper. Set dressing and remaining Parmesan aside until step 6.

3. Prep shrimp

1. Rinse shrimp, then pat very dry. (First thaw under cool running water, if necessary.) Toss shrimp with 1 1/2 tablespoons oil and season with salt and pepper.

4. Grill croutons

1. Heat a grill pan over medium-high, if using. Halve rolls horizontally and brush all over with oil. Add to grill or grill pan, and cook turning occasionally, until golden and crisp, 5-6 minutes (watch closely). Rub cut sides of rolls with reserved halved garlic clove, then tear or cut into 1-inch pieces.

5. Grill shrimp

1. Add shrimp to grill or grill pan and cook over medium-high heat, turning once, until lightly charred and cooked through, 3-5 minutes.

6. Finish & serve

1. Cut or tear lettuce into bite sized pies; discard stem and. Transfer to a large bowl, along with croutons and dressing. Toss well to combine. Add shrimp and remaining Parmesan and toss gently to combine. Enjoy!