Grilled Shrimp Cobb Salad
A traditional cobb salad using grilled shrimp instead of chicken.
Ingredients
For the dressing:
- ¼ cup (78 ml )white wine vinegar
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons honey
- Small pinch of salt and black pepper
- ¾ cup 177 ml light flavored olive oil
For the salad:
- 20 jumbo shrimp peeled and deveined
- Salt & ground black pepper
- Lime or lemon zest
- Lettuce of your choice
- 8 slices bacon cooked
- 4 hard boiled eggs cut into wedges
- 2 avocados peeled and sliced
- 16 cherry tomatoes halved
- Blue cheese crumbles
Instructions
Make the dressing:
- To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside.
Make the salad:
- Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers.
- To a large serving platter, arrange the lettuce. Arrange the rest of the ingredients all over the lettuce. Serve with the dressing.
Video
Nutrition
Serving: 1 | Calories: 496kcal | Carbohydrates: 19g | Protein: 30g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 23g | Cholesterol: 320mg | Sodium: 1263mg | Fiber: 9g | Sugar: 6g