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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Typical Cobb salads include chicken and hard-cooked eggs; this riff uses shrimp and corn. Ingredients:
4 slices center-cut bacon |
1 pound large shrimp, peeled and deveined |
1/2 teaspoon paprika |
1/4 teaspoon black pepper |
cooking spray |
1/4 teaspoon salt, divided |
2 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons extra-virgin olive oil |
1/2 teaspoon whole-grain dijon mustard |
1 (10-ounce) package romaine salad |
2 cups cherry tomatoes, quartered |
1 cup shredded carrots (about 2 carrots) |
1 cup frozen whole-kernel corn, thawed |
1 ripe peeled avocado, cut into 8 wedges |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.
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