Toss together shrimp, artichoke hearts, 1/4 cup salad dressing, the lemon juice, salt and pepper in large bowl until well mixed. Cover and refrigerate for 30 minutes, stirring occasionally.
Rub inside of large salad bowl with cut side of garlic; discard clove. Add lettuce to bowl; toss with remaining 1/2 cup dressing. Toss in croutons. Top with shrimp mixture and sprinkle with cheese. Garnish with anchovies if desired. Makes 4 servings.