In a medium 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 in a single layer. Cook for 2-3 minutes on each side until the shrimp 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 grated Parmesan cheese. Toss until the lettuce is well coated.

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

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