Often in the hot summer months P and I like to made fresh salads for dinner. This shrimp cobb salad is one of our favorites and is extremely easy and fast to make, perfect for those late summer nights. I am adapting a recipe from one of my favorite cookbooks, The New Way to Cook Light (last used here). This dish is perfect served alongside a fresh and crunchy baguette, and a crisp, zingy white wine, like a sauvignon blanc.
: : Ingredients : :
4 slices of bacon
1 pound large shrimp, peeled and deveined
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt, divided
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 tablespoon whole-grain dijon mustard
1 head of fresh romaine lettuce
1 package of fresh spinach
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2-3 carrots)
1 cup frozen whole-kernel corn, thawed
2 peeled avocado, cut into wedges
(P and I often adjust this recipe so that it serves two)
: : Recipe : :
Cook bacon in a large skillet over medium heat until crisp. Remove the bacon from the pan and cut into small pieces.
Wipe the pan clean using a paper towel. Increase the heat to medium-high and lightly pour some olive oil in the pan.
Sprinkle shrimp with paprika and pepper. Add the seasoned shrimp to the bacon pan, cooking 2 minutes on each side or until done. Cooking the shrimp in the left over bacon pan will add some extra flavor and crispness. Sprinkle the cooked shrimp with 1/8 teaspoon salt and toss to coat.
Combine the remaining 1/8 teaspoon salt, lemon juice, oil, and mustard in a large bowl, stirring with a whisk. Add in the chopped lettuce and spinach; toss to coat.
Arrange about 1 1/2 cups lettuce mixture on each of the four plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 3-4 avocado wedges, and some bacon pieces.
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