Cobb Salad with Grilled Shrimp
Ingredients:
- 3 tablespoons extra-virgin olive oil for dressing. Extra needed for grilling shrimp
- 3 tablespoons white-wine vinegar
- 2 tablespoons finely chopped shallots
- 1 tablespoon Dijon mustard
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 10 cups chopped romaine lettuce
- 12 extra-large shrimp (16-20 count), peeled and halved lengthwise
- 1 cup halved cherry tomatoes
- ½ cup thinly sliced red onion
- 1 cup sliced cucumbers
- 2 large, hard-boiled eggs, peeled and halved
- 1 avocado, diced
- 2 slices cooked bacon, crumbled
- ¼ cup crumbled goat cheese
Instructions:
In a bowl toss shrimp with some olive oil. Grill for about 1–2 minutes per side, until the flesh is pearly or white and opaque throughout.
Place the 3 tablespoons of dressing oil, vinegar, shallots, Dijon mustard, pepper, and salt in a lidded jar. Shake until combined.
First add romaine lettuce to platter. Drizzle with half the dressing and toss to coat. Decoratively arrange shrimp, tomatoes, red onion, cucumber, egg halves, avocado, bacon, and goat cheese on top. Drizzle with the remaining dressing.
Cooking temperatures and doneness: FoodSafety.gov cooking guidance.