In a food processor add all of the ingredients except the avocado oil. Pulse for 1 minute until all nicely blended together. Add the olive oil in a slow stream while pulsing. Food processors usually have a small hole on the cover to add liquid. Pulse until all of the oil is added. This will thicken the salad dressing.

*If you eat cheese, you can add ½ cup of the parmigiano reggiano to the food processor and mix 30 seconds more.

Cook the bacon slices on medium heat in a large frying pan until nice and crispy. Set aside on some kitchen paper to absorb the excess oil. Do not discard the bacon fat, we will use it to cook the shrimps.

Peel the shrimps. Mince the garlic.

Add the minced garlic and shrimps to the bacon fat. Sprinkle the salt and pepper over. Cook for 2-3 minutes until the shrimps are a nice orange colour. Set aside.

Chop the bacon slices into tiny bits. Dice the tomato and cucumber. Slice the avocado and chop the lettuce into big pieces.

In an extra large plate or bowl, add the chopped lettuce leaves and cover with the shrimp, bacon, avocado, tomato, and cucumber.

Spoon ½ cup of caesar dressing over the entire salad.

Toss well and enjoy :)