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Shrimp Cobb Salad – shrimp cobb salad
Stav Kogan

Shrimp Cobb Salad

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Servings: 4 servings
Calories: 500
Ingredients Method Nutrition

Ingredients
  

  • 4 bacon strips
  • 1 lb extra-large shrimp (16- to 20-count), peeled and deveined
  • ¼ tsp paprika
  • ¼ tsp freshly ground black pepper
  • ¼ tsp salt
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp 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
  • ¼ lb sliced ham, cut into ¼-inch strips
  • ½ tsp Tabasco sauce (optional)

Method
 

  1. In a large skillet, cook the bacon over medium heat to render the fat.
  2. Remove the bacon to a plate lined with paper towels and let cool.
  3. Reserve the bacon drippings in the skillet.
  4. Sprinkle the shrimp with the paprika, pepper and salt.
  5. Sauté the shrimp in the bacon drippings over medium heat until cooked through, about 5 minutes.
  6. Blend the lemon juice, olive oil and Dijon mustard thoroughly in a small bowl to make a dressing.
  7. Place the lettuce in a large bowl, pour the dressing over it, and gently toss.
  8. Arrange the carrots, tomatoes, hard-boiled eggs, avocados and ham atop the salad.
  9. Place the shrimp on top. (You may assemble individual servings or serve this family style.)
  10. Chop the bacon into bits and sprinkle on the salad.
  11. Serve the salad at once with Tabasco sauce, if desired.

Nutrition

Calories: 500kcalCarbohydrates: 19gProtein: 39gFat: 28g

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