Grilled Lemon Garlic Shrimp Caesar Salad

• Meat

  • 1/4 cup Bacon, non fat

• Seafood

  • 1 Anchovy, fillet
  • 2 1/8 lb Shrimp, large raw

• Produce

  • 1/2 Avocado
  • 1 tbsp Garlic
  • 1 Garlic clove
  • 1/2 Lemon, Juice of large
  • 4 cups Romaine

• Refrigerated

  • 1 Egg, soft

• Condiments

  • 1 tbsp Egg mayo, whole reduced fat
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Pepper, Cracked
  • 1 Pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1/4 cup Greek yogurt, plain non fat
  • 1/3 cup Parmesan

• Other

  • ¼ cup cubed ciabatta or sourdough (or store bought croutons

Found on cafedelites.com

Description

Ingredients

• ¼ cup cubed ciabatta or sourdough (or store bought croutons)
• 1 pound | 500 g large raw shrimp (prawns), peeled and deveined, tails intact
• Juice of ½ a large lemon
• 1 tablespoon minced garlic
• Pinch of salt
• Cracked pepper, to taste
• ¼ cup non fat diced bacon
• 1 egg, soft boiled (or poached)
• 4 cups Romaine (Cos) lettuce, leaves washed and dried
• ½ an avocado, sliced
• ¼ cup shaved parmesan cheese
• ¼ cup plain, non fat greek yogurt
• 1 tablespoon whole egg mayo (reduced fat)
• ½ tablespoon olive oil
• 1 garlic clove, crushed (or 1 teaspoons minced garlic)
• 1 anchovy fillet, finely chopped or minced
• 1 tablespoon lemon juice
• 1½ tablespoons freshly grated parmesan cheese
• Salt and pepper for seasoning

Directions

• 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.
• 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.
• Heat a grill pan (or skillet or non stick pan) with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside.
• 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 (be careful not to over cook or they will get rubbery!) Set aside.
• 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.
• 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.