SHRIMP COBB SALAD RECIPE
— 1.5 lbs. large shrimp, peeled and deveined
— 1 Tbsp avocado oil
— 4 boiled eggs cooked and peeled
— 6 slices of cooked nitrate-free bacon, diced
— 1 cup of organic corn kernels, either fresh or frozen – thawed
— 1 large avocado, diced
— 1/2 cup crumbed cheese of choice, feta or blue cheese are both great on this
— 6 packed cups chopped romaine lettuce
Fresh Lemon-Chive Salad Dressing
— 1/3 cup plain Greek yogurt
— 1/2 fresh lemon, juiced
— 1 fresh garlic clove
— 4 fresh chives
— Sea salt and freshly ground pepper, to taste
In a blender or food processor, pulse all Salad Dressing ingredients until creamy.
Taste, adjust seasonings to your liking. Cover, and refrigerate until ready to use.
Heat 1 Tbsp of oil in a large skillet over med-high heat; Add in shrimp and cook for about 4-5 minutes, or until pink and just cooked through.
Season with sea salt and freshly ground black pepper, then set aside.
Arrange all salad ingredients on a platter or a large salad bowl nicely as shown, and when ready to serve, drizzle with dressing and gently toss to combine.
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