Shrimp Cobb Salad
4 bacon strips
1 pound extra-large shrimp (16- to 20-count), peeled and deveined
Вј teaspoon paprika
Вј teaspoon freshly ground black pepper
Вј teaspoon salt
2 tablespoons freshly squeezed lemon juice
1ВЅ tablespoons olive oil
2 teaspoons Dijon mustard
2 small heads romaine lettuce, chopped or torn
1 cup shredded carrots
4 Roma tomatoes, sliced
4 large hard-boiled eggs, sliced
2 medium ripe Hass avocados, peeled, pits removed and sliced
Вј pound sliced ham, cut into Вј-inch strips
ВЅ teaspoon Tabasco sauce (optional)
- In a large skillet, cook the bacon over medium heat to render the fat. Remove the bacon to a plate lined with paper towels and let cool. Reserve the bacon drippings in the skillet.
- Sprinkle the shrimp with the paprika, pepper and salt. SautГ© the shrimp in the bacon drippings over medium heat until cooked through, about 5 minutes.
- Blend the lemon juice, olive oil and Dijon mustard thoroughly in a small bowl to make a dressing.
- Place the lettuce in a large bowl, pour the dressing over it, and gently toss. Arrange the carrots, tomatoes, hard-boiled eggs, avocados and ham atop the salad. Place the shrimp on top. (You may assemble individual servings or serve this family style.)
- Chop the bacon into bits and sprinkle on the salad. Serve the salad at once with Tabasco sauce, if desired.
