If you don't want to use a food processor, finely chop the garlic and combine with the lemon juice, mustard, Worcestershire sauce and anchovy paste. Slowly drizzle in 1/2 cup olive oil, whisking constantly until combined. Stir in 1/2 cup Parmesan. Season with salt and pepper. To give each bite of shrimp and crouton pack a spicy punch, thread a hot cherry pepper onto each skewer before adding shrimp and croutons. The heat from the peppers will transfer to the shrimp and croutons and heat them up from the inside out.