• In a medium bowl, stir together olive oil, lemon juice, Worcestershire sauce, mustard, garlic, salt and pepper. Whisk in 2 tablespoons of the Parmesan.

  • Place shrimp in a large resealable plastic bag and add 2 tablespoons of the olive oil¿lemon mixture. Seal bag and shake to coat shrimp. Refrigerate for 15 minutes.

  • Heat grill pan on stovetop or heat gas grill to medium-high heat. Coat cooking surface with nonstick cooking spray. Grill shrimp for about 2 minutes per side. Remove from grill.

  • In a large bowl, mix together the lettuce and onion. Toss with the remaining olive oil¿lemon mixture.

  • To serve, place equal amounts of salad on 4 plates. Top each with 1/4 of the remaining Parmesan. Divide shrimp and bagel chip pieces evenly over salads. Serve immediately.

Nutrition Facts

348 calories; 24 g total fat; 172 mg cholesterol; 526 mg sodium. 11 g carbohydrates; 22 g protein;