Mexican Grilled Shrimp Caesar Salad

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1/4 cup pepitas (hulled pumpkin seeds)

1 1/2 pounds peeled and deveined large shrimp

1/4 to 1/2 teaspoon cayenne pepper

5 tablespoons olive oil

kosher salt and black pepper

1 tablespoon red wine vinegar

1 teaspoon Worcestershire sauce

1/4 jalapeƱo pepper, finely chopped

1 clove garlic, finely chopped

1 small head romaine lettuce, leaves torn (6 cups)

1/2 small jicama or 1 Granny Smith apple, peeled and cut into matchsticks

1/2 small red onion, thinly sliced

1/2 cup crumbled Cotija, queso fresco, or Feta (2 ounces)

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