Place the Shrimp (1 pound) in a bowl.
Wash and cut half of the Cherry Tomato (1 cup) put in a separate bowl.
Wash the Romaine Heart (2) and set aside to dry.
Combine Extra-Virgin Olive Oil (2 tablespoon), Balsamic Vinegar (1 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (to taste).
Add 1 tbsp of the dressing to the shrimp.
Add 1 tbsp of dressing to the tomatoes.
Brush the remaining dressing on the romaine hearts.
Place all the vegetables and shrimp on a hot grill pan and cook for a few minutes.
Flip everything to cook evenly.
Combine the Garlic (1 clove), Yellow Mustard (1 teaspoon), White Wine Vinegar (2 teaspoon), Olive Oil (1/3 cup), Fresh Basil Leaf (1/4 cup), Italian Seasoning (1 teaspoon), salt and pepper.
Blend the ingredients until you have a smooth dressing.
Place the grilled romaine hearts on a plate. Cover with shrimp and tomatoes.
Drizzle with vinaigrette.