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Shrimp Cobb Salad

February 3, 2016

This is a winner!  According to Kevin’s brother, this salad is the best one we have made to date.  Kevin’s version of this recipe comes from Cooking Light Best Low Fat Main Dishes and is brought to you by his Kickstarter supporters.


4 slices of center cut bacon

1 lb large shrimp, peeled and deveined

1 tsp. paprika

1/2 tsp. black pepper

2 1/2 tbsp. fresh lemon juice

1 1/2 tbsp. extra virgin olive oil

1/2 tsp. Dijon mustard

1/8 tsp. Himalayan salt

1 pkg of Romaine salad

2 c. cherry or grape tomatoes

1 c. shredded carrots

1 c. frozen whole-kernel corn, thawed

1 ripe peeled avocado, slices


Cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan, and cut in half crosswise.  Drain grease.  Increase heat to medium high.  Sprinkle shrimp with paprika and pepper.  Add shrimp to pan; cook 2 minutes on each side or until done.  While shrimp cooks, combine salt, juice, oil, and mustard in a large bowl, stirring with a whisk.  Add lettuce; toss to coat.  (We skipped this step.  Instead, for those who wanted that dressing, we drizzled it on top of the plated salad which allowed others to choose a bottled Ranch or other preferred dressing.) Arrange about 1 1/2 c. lettuce mixture on 4 plates.  Top each serving with about 6 shrimp, 1/2 c. tomatoes, 1/4 c. carrot, 1/4 c. corn, 2 avocado wedges, and 2 bacon pieces.



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