Get fired up for a really hot salad: romaine (cos) lettuce quarters threaded onto skewers and barbecued over medium-hot coals. The chili vinaigrette adds a different kind of heat. If using bamboo skewers, be sure to soak them for 30 minutes in advance.
Place the washed and dried head of lettuce on a cutting surface. With a long, sharp knife, slice the head in half lengthwise. Then place the half cut-side down and cut it in half from top to bottom.
Secure the leaves of each quarter section by inserting skewers across the wedge perpendicular to the core. If the skewers are bamboo, soak them in water for 30 minutes before using.