Cobb Salad With Shrimp

By bonitariley

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 tablespoon Emeril's Essence Creole Seasoning
• 4 slices bacon, diced
• 2 large eggs
• 5 cups chopped romaine lettuce
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1/2 cup crumbled goat cheese
• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from damndelicious.net

Preparation

Step 1

(my favorite kind of seasoning), crisp bacon bits, goat cheese, corn kernels, eggs and fresh avocado. This all gets tossed in a refreshing, yet tangy cilantro lime vinaigrette. I absolutely loved the kick of heat in the dressing from the jalapeno too, but if you’re not much of a spice person, you can completely omit the jalapeno for a mild dressing.

To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place shrimp onto the prepared baking sheet. Add olive oil and Emeril's Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.

I’m hoping that Butters feels better very soon. He’s adorable! Gotta love our pets. The salad looks delicious! I’m going to add it to my Summer dinner list. Thank you. Keep us posted on Butters, please.

So sorry about Butters-such a cute name. Keep us posted. I love your website. Your dish ingredients are so not complicated. I have saved all of them since I added your website to my computer. I look forward to getting a new recipe from you everyday. I’m going to try them as soon as I get the chance. They all loo good and simple to make. Glad I found your website. Prayers to Butters.

Looks so delicious! I love a yummy salad! Makes me think about Spring

This salad (as with all of your salads… actually everything you make :)) looks scrumptious!

sally @ sallys baking addiction

I am going to make this for my friends this summer! What breed is your puppy? He looks like a fox! I hope he gets healthy soon….

Your email address will not be published. Required fields are marked