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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp Cobb Salad Recipe

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This recipe for Shrimp Cobb Salad is from for the LOVE OF COOKING , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Slices bacon
1 lb. large shrimp, peeled and deveined
½ tsp. paprika
pinch of black pepper
1 T. olive oil
¼ tsp. salt

2½ T. lemon juice
1½ T. olive oil
½ tsp. whole-grain Dijon mustard

1 romaine heart or a 10 oz. pkg. of romaine salad
2 c. cherry tomatoes, quartered
1 c. shredded carrots
1 c. frozen whole-kernel corn, thawed (optional)
1 ripe peeled avocado, cut into 8 wedges
Directions:
Directions:
Cook bacon in a large nonstick skillet until crisp. Remove from pan and crumble. Set aside. Drain grease from pan but do not wash. Add 1 T. olive oil to the pan, add shrimp and cook 2 minutes on each side or until done. Sprinkle with half the salt, remove from the pan and set aside.

Combine remaining salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce and toss to coat.

Arrange lettuce equally on each of 4 plates. Top with equal portions of shrimp and veggies, 2 avocado wedges, and sprinkle with bacon crumbles.

Alternatively place lettuce in a wide shallow salad bowl or platter. Arrange shrimp in a row down the center, then each vegetable in rows on either side. Top with crumbled bacon. Serve with additional dressing if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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