Shrimp Cobb Salad
4 – 5 servings
45 minutes
5 minutes
yield: 4 – 5 servings
Time: 45 minutes
12 oz cooked large shrimp, peeled and deveined
4 thick-cut bacon slices
14 oz romaine lettuce, chopped
2 hard-cooked eggs, peeled and cut into wedges
1 cup halved cherry tomatoes
1/2 cup chopped red onion
1 avocado, chopped
1 cup blue cheese, crumbled
1 garlic clove, crushed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon granulated sugar
3 tablespoons olive oil
2 tablespoons red wine vinegar
Directions
Step 1
Cook the bacon in a skillet on medium heat, turning occasionally until it’s crisp, which usually takes about 10 minutes. Once done, transfer the bacon to a plate lined with paper towels, and keep the drippings in the skillet. Allow the drippings to cool slightly by pouring them into a small bowl.
Step 2
Set aside 1 slice of bacon and roughly chop the remaining 3 slices. Place the chopped bacon on a large platter along with the lettuce, eggs, shrimp, tomatoes, onion, avocado, and cheese.
Step 3
Crumble the reserved bacon slice into a food processor. Add garlic, salt, pepper, and sugar; pulse the mixture until finely chopped, approximately five times. Include the reserved drippings, olive oil, and vinegar in the food processor; process until everything is well-blended.
Step 4
Drizzle the resulting mixture over the salad and serve promptly.
