Rinse shrimp. Add shrimp and Kevin’s Cilantro Lime Sauce to a medium bowl. Toss and allow to sit for 5 minutes.
On a flat top grill the shrimp 2 minutes per a side on med-high heat. Remove shrimp and place in bowl.
Brush olive oil on the romaine hearts and grill for 5 minutes per side on med-high heat. The romaine will turn lightly brown and slightly wilt. Remove romaine and rough chop.
To assemble the salads, layer escarole, grilled romaine, shrimp, tomatoes, orange supremes and top with favorite Italian salad dressing.