For the Salad:

• 1/4 cup ciabatta or sourdough, cubed, or store-bought croutons
• 1 pound large raw shrimp (prawns), peeled and deveined, tails intact
• 1–2 tablespoons lemon juice (juice of 1/2 a large lemon)
• 1 tablespoon garlic, minced
• 1 pinch salt
• 1 pinch cracked pepper, to taste
• 1/4 cup non-fat diced beef
• 1 soft-boiled egg (or poached)
• 4 cups Romaine lettuce (cos lettuce), leaves washed and dried
• 1/2 avocado, sliced
• 1/4 cup parmesan cheese, shaved

For the Dressing:

• 1/4 cup plain non-fat Greek yogurt
• 1 tablespoon whole egg mayo, reduced fat
• 1/2 tablespoon olive oil
• 1 clove garlic, crushed, or 1 teaspoon minced garlic
• 1 anchovy fillet, finely chopped or minced
• 1 tablespoon lemon juice
• 1 1/2 tablespoons parmesan cheese, freshly grated
• 1 pinch salt, for seasoning
• 1 pinch pepper, for seasoning