In a bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the shrimp and toss to coat evenly.

Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through. Drizzle with hot honey during the last minute of cooking.

In a large salad bowl, combine the chopped romaine lettuce, Caesar dressing, and half of the Parmesan cheese. Toss until the lettuce is well coated.

Divide the salad among serving plates and top with the blackened shrimp, remaining Parmesan cheese, and croutons.

Serve with lemon wedges on the side for an extra burst of flavor.