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Shrimp Cobb Salad

SeafoodGastro-PubSummer

Time: 20 minutes

Yield: 4 servings

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About

Sally eats shellfish salad by the seashore. Even if your name isn't Sally, Shrimp Cobb Salad will have you reciting poetry — that's how good this dish tastes! Your tongue will get all twisted up by the extravagant flavors... savory shrimp, juicy cherry tomatoes, crunchy cucumbers, hearty hard-boiled eggs, creamy avocado, succulent bacon, and extra-tangy crumbled blue cheese. When mixed with refreshing greens and a delicious Dijon mustard vinaigrette, you're sure to be sold on all of the crazy-good bites found in Shrimp Cobb Salad. Sea?! Sally knows you will love it! (Ha)

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons shallot, finely chopped
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 10 cups mixed greens
  • 12 extra-large shrimp, cooked and peeled, halved lengthwise
  • 1 cup cherry tomatoes, halved
  • 1 cup Persian cucumber, cut into chunks
  • 2 large hard-boiled eggs, halved
  • 1 avocado, diced
  • 2 slices bacon, cooked and crumbled
  • 1/4 cup blue cheese, crumbled

Directions

Step 1 -In a large jar with a lid, add the olive oil, the white wine vinegar, the shallot, the Dijon mustard, the black pepper, and the salt.

Step 2 -Tightly close the lid of the jar and shake until combined.

Step 3 -In a large bowl, add the mixed greens.

Step 4 -Drizzle the greens with 1/2 of the dressing and toss to coat.

Step 5 -In a large mound, transfer the tossed mixed greens to a large serving platter.

Step 6 -Arrange the shrimp, the tomatoes, the cucumber, the hard-boiled eggs, the avocado, the bacon crumbles, and the blue cheese crumbles on top of the tossed mixed greens mixture.

Step 7 -Evenly drizzle the remaining dressing mixture over top of the salad mixture.

Step 8 -Serve.

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