Grilled Lemon Garlic Shrimp Caesar Salad

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  Bread, Ciabatta(60g)
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  Shrimp(454g)
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  Lemon Juice, Fresh(30g)
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  Garlic(15g)
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  1 pinch salt
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  1 pinch cracked pepper (to taste)
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  Bacon, Turkey(60g)
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  Egg, Whole, Large(50g)
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  Lettuce, Romaine(960g)
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  Avocado
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Greek Yogurt (Nonfat)(60g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mayonnaise, Light(15g)
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  Olive oil(8g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(5g)
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  Anchovy
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  Lemon Juice, Fresh(15g)
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  Parmesan Cheese(23g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 pinch salt (for seasoning)
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  1 pinch pepper (for seasoning)

Instructions

1. 1Cut the ciabatta into cubes, toss with olive oil, and arrange on a baking sheet. Broil on high heat 4–6 minutes, stirring halfway through, until golden brown and crispy. (Alternatively, use store-bought croutons.)
2. 2Combine the raw shrimp in a shallow bowl with the fresh lemon juice, minced fresh garlic, salt, and pepper. Let marinate 10 minutes while you prepare remaining ingredients.
3. 3Heat a skillet over medium-high heat with a light drizzle of olive oil. Add the turkey bacon and cook 5–8 minutes, stirring occasionally, until golden and crispy. Transfer to a plate and set aside.
4. 4Drain most of the bacon fat from the skillet, leaving about 1 teaspoon. Add the marinated shrimp and cook 2–3 minutes per side over medium-high heat until opaque and curled, being careful not to overcook. Transfer to a plate and set aside.
5. 5Hard-boil the large eggs by placing them in a pot of cold water, bringing to a boil over high heat, then removing from heat and letting sit 10 minutes. Transfer to ice water, then peel and slice.
6. 6Combine the nonfat Greek yogurt, light mayonnaise, olive oil, minced fresh garlic, anchovy, fresh lemon juice, and grated Parmesan in a blender. Blend until smooth, then taste and adjust salt and pepper as needed.
7. 7Divide the romaine lettuce evenly between 2 large bowls. Top each with half the cooked shrimp, crumbled turkey bacon, sliced avocado, croutons, shaved Parmesan, and sliced hard-boiled eggs.
8. 8Drizzle the Caesar dressing over each salad, toss gently to combine, and serve immediately.