Name: Shrimp Cobb Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined -; 2 tablespoons olive oil -; 1 teaspoon lemon juice -; 1/2 teaspoon salt -; 1/4 teaspoon white pepper -; Dressing: -; 1/4 cup mayonnaise -; 2 tablespoons crumbled Gorgonzola cheese -; 1 tablespoon water -; 1/2 teaspoon dried parsley flakes -; 1/4 teaspoon white wine vinegar -; Salad: -; 4 cups spring mix salad greens -; 1 medium ripe avocado, peeled and cut into wedges -; 4 pieces bacon strips, cooked and chopped -; 2 hard-boiled large eggs, sliced -; 1 medium tomato, sliced -; 1/4 cup slices red onion -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Cobb Salad

1. 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined -

2. 2 tablespoons olive oil -

3. 1 teaspoon lemon juice -

4. 1/2 teaspoon salt -

5. 1/4 teaspoon white pepper -

6. Dressing: -

7. 1/4 cup mayonnaise -

8. 2 tablespoons crumbled Gorgonzola cheese -

9. 1 tablespoon water -

10. 1/2 teaspoon dried parsley flakes -

11. 1/4 teaspoon white wine vinegar -

12. Salad: -

13. 4 cups spring mix salad greens -

14. 1 medium ripe avocado, peeled and cut into wedges -

15. 4 pieces bacon strips, cooked and chopped -

16. 2 hard-boiled large eggs, sliced -

17. 1 medium tomato, sliced -

18. 1/4 cup slices red onion -

How to cook deliciously - Shrimp Cobb Salad

1. Stage

Toss the shrimp with oil, lemon juice, salt and pepper. Refrigerate the shrimp, covered, for 15 minutes. Editor’s Tip: Use a storage bag for easy marinating. Add extra flavor to the marinade with a clove of minced garlic or chopped fresh herbs.

2. Stage

Mix the mayonnaise, Gorgonzola cheese, parsley and white wine vinegar with a splash of water, mashing the cheese with a fork. Store the dressing in the refrigerator until you're ready to serve the salad. Editor’s Tip: The recipe calls for 1 teaspoon of water in the dressing, but you can add more if you prefer a thinner consistency.

3. Stage

Place greens on a platter or in a large bowl. Arrange the sliced avocado, eggs, tomatoes, red onion and crumbled bacon over the lettuce. Editor’s Tip: Traditionally, the toppings are arranged in neat rows, but you can make piles or sprinkle them all over for an interspersed presentation. If patterning the toppings, save room on the lettuce for a row or pile of shrimp.

4. Stage

Grill the shrimp, covered, over medium heat until they're pink, two to three minutes per side. Arrange them on the salad, then serve the salad with the dressing.