GRILLED LEMON GARLIC SHRIMP CAESAR SALAD

GRILLED LEMON GARLIC SHRIMP CAESAR SALAD ¼ cup cubed ciabatta or sourdough (or store bought croutons) 1 pound 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 diced bacon 1 egg, soft boiled (or poached) 4 cups Romaine lettuce, leaves washed and dried ½ an avocado, sliced ¼ cup shaved parmesan cheese Dressing: ¼ cup plain, greek yogurt 1 tablespoon mayo 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 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. 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.