Shrimp Cobb Salad with Cilantro Lime Vinaigrette | Disheroo
 


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Shrimp Cobb Salad with Cilantro Lime Vinaigrette

 
Sources: Source
 
Servings: 4     Est Cost: $15.82
 
Prep: 15 min Cook: 30 min Total: 45 min
 
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INGREDIENTS:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 tablespoon cajun seasoning
  • 4 slices bacon, diced
  • 2 large eggs
  • 5 cups chopped romaine lettuce
  • 1 avocado, halved, seeded, peeled and diced
  • 1 cup canned corn kernels, drained
  • 1/2 cup crumbled goat cheese
  • 1 cup loosely packed cilantro, stems removed
  • Juice of 1 lime
  • 1 jalapeo, optional
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
INSTRUCTIONS:

To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeo and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. OR replace this delicious, but painful dressing with your favorite store-bought dressing. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place shrimp onto the prepared baking sheet. Add 2 T olive oil and 1 T cajun seasoning, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese. Serve immediately with cilantro lime vinaigrette. Need tips on cooking bacon?

 
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