COACH CHRIS #cooks
GRILLED LEMON GARLIC SHRIMP CAESAR SALAD
Made by @cafedelites
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
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.
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