INGREDIENTS
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For the shrimp and salad:
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6 cups chopped romaine lettuce
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1 English seedless cucumber, Blade A, noodles trimmed
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2 tablespoons extra virgin olive oil
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1 pound medium shrimp, deveined, shells on
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1/2 teaspoon garlic powder
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salt and pepper
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1 avocado, peeled, pitted, sliced thinly
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For the Caesar dressing*:
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1/2 cup plain nonfat Greek yogurt
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1/4 cup grated Parmesan cheese
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1 tablespoon extra-virgin olive oil
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2 teaspoons Worcestershire sauce
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1 clove garlic, pressed
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1 teaspoon Dijon mustard
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3 tablespoons freshly squeezed lemon juice
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1/4 teaspoon sea salt
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pinch of black pepper
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optional: 2 anchovy fillets, mashed (or 2 teaspoons anchovy paste)
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*or use your favorite bottled Caesar dressing.