I adapted this recipe back in grad school and I’ve pulled it out every now and then for large gatherings or as a meal at home. When I make it for a crowd, I often double or quadruple the recipe and rarely is there any left to take home. As written, this recipe feeds four or two very hungry people (which Nick and I usually are). For this recipe, I highly recommend using cooked marinated shrimp. Back when I was in Michigan, I went to the Whole Foods in town, which had a shrimp bar. I chose the lemon-herb marinated shrimp. When I moved to Texas, to my dismay, none of the Whole Foods here had the same shrimp bar. But then I discovered the grilled herb shrimp at Central Market and I’ve been using these lovely crustaceans ever since. But, alas, I know Central Market is a regional chain so if you don’t have a Central Market near you and your Whole Foods (if you have one close by) doesn’t have a shrimp bar, be sure to check the seafood counter at your local grocery store to see if they have any tasty cooked marinated shrimp options. But if that leads you empty-handed, give this recipe a try (and I’d suggest using peeled shrimp instead of unpeeled for the sake of ease when it comes to eating this tasty Cobb Salad).
Shrimp Cobb Salad
by Yours Truly, Kim Dresdner, Healthy Living in the City
Makes 4 servings; 323 calories per serving
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice (about ¼ lemon)
2 tablespoons good olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
1 ripe Hass avocado, cut into 3/4-inch dice
5 ounces spring mix lettuce
3/4 pound herb marinated cooked shrimp, tails removed
1/2 pint cherry or grape tomatoes, cut in half or quarters
3 slices bacon, fried and crumbled
2 ounces crumbled blue cheese
Whisk together the mustard, lemon juice, olive oil, salt, and pepper in a large serving bowl. Toss the avocado, lettuce, shrimp, tomatoes, bacon, and blue cheese together with the vinaigrette. Serve immediately.