Lemon Garlic Shrimp Cobb Salad is a tasty twist on a class Cobb Salad recipe. It combines lemon garlic shrimp, bacon, hard-boiled eggs, cherry tomatoes, blue cheese and avocado on a bed of romaine and drizzled with Creamy Avocado Dressing.
Prepare Creamy Avocado Dressing. In a blender, combine avocado, apple cider vinegar and lemon juice. Gradually add olive oil and blend until well combined. Season with salt and pepper. Transfer to serving vessel and cover with plastic wrap.
Prepare the hard-boiled eggs. Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat and let sit in the water for 12 minutes. Transfer to a bowl filled with ice water. Cool completely, then peel.
Heat oven to 400°F. Line a rimmed baking sheet with parchment paper, place a baking rack on top and lay the strips of bacon on the rack. Cook for 10 - 15 minutes, turning once part way through or until bacon is crispy. Remove from oven and pat dry with paper towel to remove excess fat. Chop into bite-sized pieces.
To prepare Lemon Garlic Shrimp, heat a skillet over medium-high heat. Add 1 teaspoon oil and 1 teaspoon butter. When melted, add 3 tablespoon minced garlic. When translucent, add shrimp. Toss with 2 tablespoon lemon juice, 2 tablespoon white wine and 1 teaspoon dried chili flakes. Cook shrimp for 2 minutes, turn and continue cooking for 1 to 2 minutes or just until they are no longer translucent. Remove from heat. Garnish with lemon zest.
Chop romaine leaves and arrange on a large serving platter (or in individual bowls.) Make rows of crumbled blue cheese, cherry tomatoes, sliced hard-boiled eggs, chopped bacon pieces and Lemon Garlic Shrimp. Add avocado slices and sprinkle with a squeeze of lemon juice to prevent browning.
Fresh ingredients look appetizing when displayed in rows. Give some thought to arranging them with contrasting colours and textures before you begin. For example, break up the white cheese and the white eggs by adding tomatoes in between.