Shrimp Cobb Salad


A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette. This salad is loaded with tons of goodies, from roasted shrimp tossed in Emeril’s Essence (my favorite kind of seasoning), crisp bacon bits, goat cheese, corn kernels, eggs and fresh avocado. This all gets tossed in a refreshing, yet tangy cilantro lime vinaigrette.

INGREDIENTS
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Emeril’s Essence Creole 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
FOR THE CILANTRO LIME VINAIGRETTE
  • 1 cup loosely packed cilantro, stems removed
  • Juice of 1 lime
  • 1 jalapeño, optional
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
INSTRUCTIONS
  1. To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño 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.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
  4. Please visit Shrimp Cobb Salad for full instructions.

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