For the vinaigrette: Place all ingredients in a stainless bowl and whisk to combine.
Chill for service.
Use within 48 hours for best flavor.
For the shrimp: Combine the olive oil, red pepper, salt and sugar in a large stainless-steel mixing bowl.
Toss the shrimp in the bowl and place them in the refrigerator for 30 minutes.
While the shrimp are marinating, preheat a charcoal or gas grill to 450 degrees.
Place the shrimp on the grill and grill them for approximately 4 minutes per side.
Place the shrimp in a single layer on a sheet pan, and refrigerate to chill.
Peel the shrimp and reserve them until ready to use (this may be done 6 hours in advance).
Toss the chilled shrimp with the vinaigrette (this step may be completed up to 12 hours in advance).
Place the cleaned lettuces on the base of an 11" oval.
Arrange the shrimp down the center of the plate, tails facing the left.