Based on a recipe from foodie crush
Preheat an outdoor grill to high heat for about 10 minutes.
In a blender or small food processor, mix the 1/3 cup of extra virgin olive oil, balsamic vinegar, garlic, dijon mustard, cream and a pinch of sugar and process until smooth. Season with the kosher salt and freshly ground black pepper to taste.
Wrap each cleaned shrimp with a slice of prosciutto. Thread 2 wrapped shrimp on metal skewers (or wooden skewers that have been soaked in water for about 10 minutes). Repeat with remaining shrimp.
Drizzle the shrimp with one tablespoon of olive oil and season with freshly ground black pepper.
Drizzle the additional tablespoon of olive oil on the cut side of each half of the hearts of romaine lettuce and season with kosher salt and pepper.
Grill the shrimp for 2 to 3 minutes on each side or just until opaque. Grill the romaine lettuce cut side down for about 3-4 minutes just on one side or until grill marks appear.
Place the grilled lettuce on a platter cut side up. Sprinkle with the cheese of your choice. Drizzle the balsamic dressing lightly over the top and season with kosher salt and freshly ground black pepper to taste.