Grilled Romaine with Shrimp and Green Goddess Dressing

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Dressing:

1/2 cup flat-leaf parsley leaves

1/2 cup spinach leaves 

2 tablespoons snipped chives

1 tablespoon tarragon leaves 

2 cloves garlic

1/4 cup mayonnaise 

1/4 cup canola oil 

2 tablespoons fresh lime juice 

1 1/2 teaspoons red wine vinegar 

Romaine Hearts:

1 tablespoon olive oil

1 lemon, juiced 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

2 romaine lettuce hearts, sliced in half lengthwise, stem attached 

Shrimp:

1 pound shrimp, peeled and deveined (16 to 21 shrimp)

Canola oil, for coating

Salad:

1/4 cup store-bought croutons

1/4 cup shaved Parmesan