Ingredients

The following ingredients have 2 Servings
  • 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
  • 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

Instruction

  • 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.