Weekly Recipe: Shrimp Cobb Salad

Don't you want to buy whatever he's selling?  Whenever I photograph our dinner pictures, he always insists that I take a picture of his plate.  Although it might be funny to see a monkey plate with fancy food on it, it just isn't the image I want to share.  This one was too precious not to include though.  And yes, he did eat every bite of the salad.  This was his first time trying shrimp and he loved them! 

This is a great spring/summer salad.  It's got it all in one dish - the protein and the veggies.  That doesn't mean it doesn't take a while to chop everything up but it's all worth it in the end.  I did doctor up the dressing a bit and used cooked shrimp but otherwise kept it pretty much as written.


Shrimp Cobb Salad
adapted from Southern Living

1 pound large shrimp, cooked and tails removed
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 1/2 tablespoons champagne vinegar (or your favorite vinegar)
3 tablespoons extra-virgin olive oil
1 tablespoon whole-grain Dijon mustard
1 head romaine lettuce
1 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


1.  Place shrimp in a large ziplock bag and add paprika, salt, and pepper.  Toss to coat. 
2. Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a large bowl, stirring with a whisk. (You may want to double the amount of dressing, as I found this to be a bit sparse.)  Add lettuce; toss to coat.
3. 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, and 2 avocado wedges.