GRILLED LEMON GARLIC SHRIMP CAESAR SALAD

This twist to a classic caesar salad recipe is a fresh and healthy way to fill up your day!


GRILLED LEMON GARLIC SHRIMP CAESAR SALAD
Char grilled and skinny lemon garlic shrimp Caesar salad with a lightened up creamy Caesar dressing! Easy to make with creamy avocado slices, crunchy croutons, shaved parmesan cheese, and a soft boiled egg!

INGREDIENTS

  • 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
INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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:




  1. 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.
  2. get intruction complete @ cafedelites.com

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