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Shrimp Cobb Salad

This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like.

Ingreadient:

    • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
    • 2 tablespoons olive oil
    • 1 teaspoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1/4 cup mayonnaise
    • 2 tablespoons crumbled Gorgonzola cheese
    • 1 tablespoon water
    • 1/2 teaspoon dried parsley flakes
    • 1/4 teaspoon white wine vinegar
    • 4 cups spring mix salad greens
    • 1 medium ripe avocado, peeled and cut into wedges
    • 4 pieces bacon strips, cooked and chopped
    • 2 hard-boiled large eggs, sliced
    • 1 medium tomato, sliced
    • 1/4 cup slices red onion

Directions :

    1. Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top.
    2. Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

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