Start by thoroughly rinsing the shrimp under cold water, then pat them dry. Season with salt and pepper, and chop the romaine lettuce into bite-sized pieces. Gather dressing, cheese, and optional toppings.

Preheat the grill to medium-high heat, around 400°F (200°C). Grill the shrimp for about 2-3 minutes on each side until pink and opaque. Transfer to a plate and let rest for a minute.

Lay a tortilla flat and add grilled shrimp in the center. Top with romaine lettuce and drizzle with Caesar dressing. Sprinkle with cheese, croutons, and bacon bits if desired.

Fold the tortilla sides in and roll tightly from the bottom to enclose the filling. Serve immediately while warm, and slice in half for an attractive presentation.