Shrimp Saganaki

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12 jumbo shrimp, (6-8 per pound), peeled and deveined

2 tablespoons lemon juice, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 medium bulb fennel, cored and finely chopped

5 scallions, thinly sliced

1 small chile pepper, such as jalapeño or serrano seeded and minced

1/2 cup Chardonnay, preferably Greek

1/2 cup crumbled feta cheese, preferably Greek

Freshly ground pepper, to taste

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