Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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.

Step 6

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.