Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Spread the shrimp out on the baking sheet and drizzle with olive oil. Then sprinkle with salt and pepper. Roast the shrimp for 8-10 minutes, until bright pink. Take them out of the oven before they close up.
Meanwhile, place all ingredients for the buttermilk dressing in the blender. Puree until smooth. Salt and pepper to taste and set aside. Chop the lettuce and place it in a large salad bowl. Sprinkle the DeLallo Crisp SaladSavors toppings over the romaine.
Once the shrimp are finished roasting, toss the salad with as much herb buttermilk dressing as you like. Top with the roasted shrimp and serve immediately.