In a Mason jar, add olive oil, lemon juice, Parmesan cheese, Dijon mustard, Worcestershire sauce, egg yolk, garlic, salt and ground black pepper. Close jar and shake vigorously until dressing is well blended. Refrigerate until ready to serve.
In a large bowl, add Romaine lettuce and shrimp. Drizzle 3 Tbsp. (45 mL) of dressing over salad and toss well to combine. Add additional dressing if needed, and season with salt and pepper to taste. Transfer to serving plate. Garnish salad with croutons, avocado slices, crumbled pancetta and Saputo Parmesan petals. Serve immediately.