LEMON GARLIC SHRIMP CAESAR SALAD

LEMON GARLIC SHRIMP CAESAR SALAD 1/4 cup cubed ciabatta or sourdough (or store bought croutons) 1 pound | 500 g 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 ¼ cup non fat diced bacon 1 egg , soft boiled (or poached) 4 cups Romaine (Cos) lettuce, leaves washed and dried 1/2 an avocado , sliced 1/4 cup shaved parmesan cheese Dressing: 1/4 cup plain , non fat greek yogurt 1 tablespoon whole egg mayo (reduced fat) 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 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.