Cobb Salad with Shrimp
Ingredients
- 3/4 lb shrimp
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 2 tablespoons avocado oil
- 3 eggs, hard-boiled and quartered
- 2 heads of romaine lettuce, sliced super thin
- 1 cup cherry tomatoes, halved
- 4 scallions, sliced thin on the Bias
- 1/2 cup blue cheese
Dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup red wine vinegar
- 1 teaspoon lemon juice
- 1 garlic clove minced
- 1/4 cup olive oil plus 2 tablespoons divided
- Salt and pepper to taste
Instructions
-
Cook the Shrimp
Place the shrimp in a bowl and toss with cayenne, paprika, and 1/2 teaspoon salt. Heat 2 tablespoons olive oil in a pan over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from the pan, let cool, and chop into bite-size pieces. -
Boil the Eggs
Place the eggs in a pot of cold water, ensuring they are covered by at least an inch. Bring to a boil, then turn off the heat, cover, and let sit for 8–9 minutes. Rinse under cold water, then peel and quarter. -
Prepare the Dressing
In a bowl, whisk together mustard, Worcestershire sauce, red wine vinegar, lemon juice, garlic salt, and black pepper. Slowly drizzle in olive oil while whisking until well combined. -
Assemble the Salad
Arrange the lettuce, cherry tomatoes, scallions, eggs, shrimp, and blue cheese on a serving dish. Drizzle with dressing, top with cracked black pepper and a pinch of salt. Serve and enjoy!