Shrimp Cobb Salad

TGIF! 😀

I am back home in Chicago! Other than waiting 8 minutes too long to pay a $4.70 toll in Indiana, my ride in was pleasant and quick as can be for 5 hours alone in the car. I had one close call on the roads as a mama duck and her ducklings decided to cross the highway. Eek! Close call, but all lives were spared. I think mine was more on the line than theirs given how hard I had to slam on my breaks…

Before I head off to the gym, I wanted to share this amazing salad recipe which donned the cover of Cooking Light last month. If those colors don’t scream, “EAT ME!”…I don’t know what would 🙂 So pretty. It had to be made!

As planned, I made this salad for supper on Monday evening. Mr. Prevention walked in the door and said, “What smells so good?” It was the shrimp. I encouraged him to try one and he sputtered out a profane, “These b*tches are good!” Ha! Totally made my day. 😀 So true, so flattering. It’s rare I get such rave reviews in the kitchen, especially without digging deep for positive meal feedback from that husband of mine. Needless to say, this salad was a hit…and the shrimp…well, they were epic.

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Shrimp Cobb Salad from Cooking Light

4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt, divided
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp + 1 tsp extra-virgin olive oil, divded
1/2 tsp whole-grain Dijon mustard
6 cups romaine lettuce, washed and torn
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges

Directions:

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Heat 1 teaspoon oil in pan. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.

While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.

Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces. Yield: 4 servings.

Nutrition Information (per serving): 332 calories; 15.2 g. fat; 181 mg. cholesterol; 551 mg. sodium; 21.8 g. carbohydrate; 7.5 g. fiber; 30 g. protein

Result: This was fabulous, especially the shrimp and combination of salad toppings: bacon, corn, avocado, tomatoes, carrots, etc. Perfect! If a vinegarette is not your thing, top with a salad dressing of your choice! Enjoy!

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After the gym is family fun! We have no idea what’s on the agenda, but we tend to make our own fun doing just about anything! 😀

Question: What ingredient is a must-have on your cobb salad? And…dressing of choice?

TGIF,

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27 Comments

  1. May 6, 2011 / 6:58 am

    Did I miss the bleu cheese? Isn’t that a requirement of cobb salad? Looks amazing! I had corn in a salad for the first time in Spain. Seemed weird, but I became a fan. Have a great weekend in Chicago! 🙂

    • Nicole
      Author
      May 6, 2011 / 3:06 pm

      It wasn’t called for, but I should’ve added it!! Next time 🙂 I looove corn in salads!

  2. May 6, 2011 / 7:02 am

    Cobb salad is one of my all-time favorite salads. The fact that it is filled with grilled shrimp just makes it better! Have a great day, Nicole! 😀

    • Nicole
      Author
      May 6, 2011 / 3:05 pm

      You’re so right. Besides, bacon and bleu cheese are practically made for one another..

  3. May 6, 2011 / 7:20 am

    This Cobb salad looks great and one I would actually eat. For some reason, Cobb Salad’s turn me off, which is weird because I usually like all the ingredients in the salad. I was sold at avocados with this salad.

  4. May 6, 2011 / 8:29 am

    The salad looks amazing! One of my favorite ingredients in any salads are avocados…

    Have a wonderful weekend with your family, Nicole!

  5. May 6, 2011 / 10:31 am

    I don’t think I’ve ever had a cobb salad. This one looks great though!

    I have a love for all things honey mustard and thousand island dressing – but my salad dressing of choice at home is olive oil, champagne vinegar and honey. Amazing.

    • Nicole
      Author
      May 6, 2011 / 3:04 pm

      That combination sounds heavenly!

  6. Michelle
    May 6, 2011 / 1:05 pm

    That looks delicious! I’m eating some delicious avocado for lunch as I read this, so I will have to try that recipe soon (I think I might already have almost everything I need).

    Have fun in Chicago!

    • Nicole
      Author
      May 6, 2011 / 3:04 pm

      Have you always liked avocado? I know Dale has recently seen the light 🙂

      • Michelle
        May 6, 2011 / 3:06 pm

        Yep! I’ve always been a huge guacamole and avocado fan!

        • Nicole
          Author
          May 6, 2011 / 3:07 pm

          …because you have good taste! 🙂

  7. May 6, 2011 / 2:15 pm

    Mmmm, I always love a good cobb salad and this one looks wonderful! I love Mr Prevention’s reaction, that says it all, lol! Happy Friday, Nicole! 🙂

    • Nicole
      Author
      May 6, 2011 / 3:04 pm

      I thought so, too! I think it’s one of the few (almost) bad words I’ve used on my blog 😉 Have a great weekend, Faith!

  8. May 6, 2011 / 2:57 pm

    I love getting good reviews in the kitchen and just like you, I am usually digging for some feedback. E is not picky whatsoever so everything is always “fine”. I love avocado on just about everything these days!

    • Nicole
      Author
      May 6, 2011 / 3:03 pm

      Me too! I’ve learned to HATE the word “fine”!

  9. May 6, 2011 / 3:06 pm

    Are you ready for this? Ive never had a cobb salad before. I think I’ve been missing out.

    • Nicole
      Author
      May 6, 2011 / 3:06 pm

      Yes, yes you have!!

  10. May 7, 2011 / 7:03 am

    “These b**ches are good”. Epic in so many ways. 😛

    That salad does look fantastical! i think it has every color in the rainbow!

  11. May 7, 2011 / 7:36 am

    lol, I can definitely see Mark saying that!! I’m imagining it right now 🙂 haha
    This salad looks so pretty, almost too pretty to eat! My favorite dressing on cobb salad is honey mustard, definitely.
    Have a great time in CHicago! I’m happy the duckings are safe, and your trip was safe.

  12. May 7, 2011 / 7:46 pm

    Yum, this is my kind of salad with the bacon AND spicy shrimp!

    • Nicole
      Author
      May 9, 2011 / 8:57 pm

      I agree…yum! Can’t go low-fat with bleu cheese dressing!

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