Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies
, chipotle, hot sauce, honey
and salt and pepper in a blender
and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan
and blend a few seconds longer.
Heat grill to high.
Brush romaine with oil and season with salt and pepper; place on the grill
cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle
with the dressing
and garnish with shaved Parmesan.