Shrimp Caesar

3 Tbsp. lemon juice, plus 4 lemon wedges for garnish
2 tsp. Dijon mustard
3 anchovies, coarsely chopped, or 1 tsp. anchovy paste (or to taste)
1 small clove garlic, coarsely chopped
2 Tbsp. extra-virgin olive oil
½ cup grated fat-free Feta cheese, divided
½ tsp. freshly ground black pepper
8 cups chopped hearts of romaine (about 2 hearts)
1 lb. peeled, cooked shrimp (21-25 per lb.); thawed if frozen
1 cup croutons, whole-grain only

Place lemon juice, mustard, anchovies (or paste) and garlic in a food processor; process until smooth.  With the motor running, gradually add oil; process until creamy.  Add ¼ cup Feta cheese and pepper; pulse until combined.

Combine romaine, shrimp and croutons (whole-grain only) in a large bowl.  Add the dressing and toss to coat.  Divide among 4 plates, top with the remaining ¼ cup Feta cheese and garnish with a lemon wedge.