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Friday, May 13, 2011

Southwest Shrimp Cobb Salad

Many of you may have seen this on the cover of Cooking Light last month.  This was OUTSTANDING!  I added some veggies and flare to my version and it was a huge hit with the hubby and I!

Serves 4

5 Slices bacon (I used turkey bacon)
1 Lb shrimp, peeled and deveined
1/2 Tsp paprika
1/4 Tsp black pepper
Cooking Spray
1/4 Tsp salt, divided
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 Tsp dijon mustard
1 (10oz) package romaine salad
2 Cups cherry tomatoes, quartered
1 Cup shredded carrots
1 Cup frozen whole corn (or canned corn)
1 Ripe peeled avocado, cut into about 8 wedges
1/2 Can black beans, rinsed and drained
2 fresh Jalepenos, seeded and chopped
1/4 Cup chopped red onion

1.  Cook bacon however desired.
2.  Coat pan with nonstick spray.  Add shrimp to pan; toss shrimp in paprika, salt and pepper.  Cook on med-high heat about 2 minutes on each side, or until pink all the way through.  Set aside.
3.  Mix salt, lemon juice, oil and mustard in a large bowl and whisk.  Add lettuce and toss.
4.  Layer lettuce with carrots, corn, black beans, shrimp, avocado, tomatoes, jalepenos, and onion. 


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