Shrimp Caesar

- Ingredients
3 tablespoons lemon juice, plus lemon wedges for garnish
2 teaspoons Dijon mustard
3 anchovies, coarsely chopped
1 small clove garlic, coarsely chopped
2 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen)
1 cup croutons, preferably whole-grain (see Tip)

-Cooking Directions
Place lemon juice, mustard, anchovies, and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add 1/4 cup Asiago cheese and pepper; pulse until combined.
Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining 1/4 cup Asiago cheese and garnish with a lemon wedge.
Yield: 4 servings