Pat the shrimp dry and place in a bowl. Add the Old Bay and lemon juice if using, toss until combined.
Preheat the griddle to medium low. Once hot, sprinkle some of the parmesan into the size crisp you prefer. Cook 2 to 3 minutes, flip carefully with hibachi spatulas halfway through (kind of wiggle the spatula back and forth to get under the cheese). Remove when golden brown how you like.Note: I did mine in smaller batches so I could keep an eye on them. They do need to cool before becoming crispy.
Keep the Blackstone on medium low and add some cooking oil and the shrimp. Cook 3 to 4 minutes, tossing a few times with the hibachi spatulas.
While the cheese crisps and shrimp are cooling, assemble the Caesar salad kits. Put the lettuce in a large bowl, add the toppings and dressing from the kit and toss until combined.Note: If you want Keto friendly, do not use the croutons.
Divide the salad between four bowls and top with the shrimp and parmesan crisps.