Pan Roasted Shrimp Cobb Salad
Serves 4
Prep Time: 15 min.
Cook Time: 5 min.
Ingredients
- 12large shrimp, peeled and deveined
- 1large head romaine lettuce, chopped
- 2hard-boiled eggs, peeled and cut in quarters
- 8oz. bacon, cooked to your liking and crumbled
- 1avocado, peeled, pitted and cubed
- 4oz. blue cheese, crumbled
- 12cherry tomatoes, cut in half
- 1/4cup red wine vinegar
- 1/2cup extra-virgin olive oil
- 1tsp. dijon mustard
- 1Tbsp. cooking oil or butter
- Sea salt and freshly ground black pepper
- Optional: Add any spices of your liking to the shrimp. Add freshly chopped herbs or chives to finish the salad.
Directions
- Whisk vinegar, olive oil, mustard, salt and black pepper together until emulsified. Reserve.
- Heat a large saute pan over medium high heat and add 1 Tbsp cooking oil and/or butter.
- Season shrimp with spices of your liking (paprika and garlic powder work great!) and salt.
- Add to hot pan and cook for approximately 1 minute on each side. Remove and let cool on a plate.
To Plate
Toss half of remaining ingredients in a large bowl (save other half for a future meal). Add half the shrimp and toss with dressing.
Remember to log optional ingredients separately in your journal.