Cobb Salad with Grilled Shrimp
Ingredients
- 3 tablespoons extra-virgin olive oil for the dressing, plus extra for grilling the shrimp
- 3 tablespoons white-wine vinegar
- 2 tablespoons finely chopped shallots
- 1 tablespoon Dijon mustard
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 10 cups chopped romaine lettuce
- 12 extra-large shrimp (16-20 count), peeled and halved lengthwise
- 1 cup halved cherry tomatoes
- ½ cup thinly sliced red onion
- 1 cup sliced cucumbers
- 2 large, hard-boiled eggs, peeled and halved
- 1 avocado, diced
- 2 slices cooked bacon, crumbled
- ¼ cup crumbled goat cheese
How to make Cobb salad with grilled shrimp
In a bowl, toss the shrimp with some olive oil. Grill for about 1 to 2 minutes per side, until the flesh is pearly or white and opaque throughout, the doneness test FoodSafety.gov's chart gives for shrimp.
Put the 3 tablespoons of dressing oil, vinegar, shallots, Dijon mustard, pepper and salt in a lidded jar. Shake until it's combined.
Start with the romaine on a platter, drizzle it with half the dressing and toss to coat. Arrange the shrimp, tomatoes, red onion, cucumber, egg halves, avocado, bacon and goat cheese on top, then drizzle on the rest.