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Preheat barbecue to medium-low and oil the grid.
In a bowl, combine all dressing ingredients: sour cream, mayonnaise, lemon juice, chives and spices. Keep cool.
Cut romaine hearts lengthwise without removing the cores (hearts). Set aside.
Grill sausages, turning regularly until golden, about 8 minutes or until they reach an internal temperature of 74 °C (165 °F). Do not overcook or the sausages will dry out. Set aside on barbecue warming rack.
Place romaine hearts on the grill cut-side down and cook for 1–2 minutes. Turn and cook 30 seconds to a minute more.
Place sausages and grilled lettuce onto plates, add a drizzle of dressing over the lettuce using a spoon and top with croutons and Parmesan shavings. Season with ground pepper.
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