Lemon Garlic Shrimp Caesar Salad

By Jaclyn

Ingredients

• Dressing:
• 1/4 cup cubed ciabatta or sourdough (or store bought croutons)
• 1 pound large raw shrimp (prawns), peeled and deveined, tails intact
• Juice of 1/2 a large lemon
• 1 tablespoon minced garlic
• Pinch of salt
• Cracked pepper, to taste
• 1/4 cup diced bacon
• 1 egg, soft boiled (or poached)
• 4 cups Romaine lettuce, leaves washed and dried
• 1/2 an avocado, sliced
• 1/4 cup shaved parmesan cheese
• 1/4 cup plain, non fat greek yogurt
• 1 tablespoon mayo
• 1/2 tablespoon olive oil
• 1 garlic clove, crushed (or 1 teaspoons minced garlic)
• 1 anchovy fillet, finely chopped or minced
• 1 tablespoon lemon juice
• 1 1/2 tablespoons freshly grated parmesan cheese
• Salt and pepper for seasoning

Preparation

Step 1

1. Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons.
2. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients.
3. Heat a grill pan with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside.
4. Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side. Set aside.

To make the Caesar Dressing:
Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Taste test.

Assemble Salad:
Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.