Anyone ever feel like they need a recovery meal after a weekend full of eating out, brunching, drinking, and more brunching?? This shrimp cobb salad is perfect for monday night – easy to make and the more ingredients you have leftover the easier your weekday meals will be!
If you need to carb up after a long workout then slice a hunky piece of baguette to go with it. I guarantee the bright colors of this salad will wipe away those Monday blues!
Shrimp Cobb Salad
4 slices center-cut bacon
1 lb large shrimp, peeled and deveined (can use the 2 lb bag of frozen shrimp)
½ tsp paprika
¼ tsp black pepper
¼ tsp salt, divided
2 ½ TB lemon juice
1 ½ TB olive oil
½ tsp spicy brown mustard
1 package romaine salad (use about 1 ½ heads for 2 people for big salads)
2 cups cherry tomatoes, quartered
½ can of corn
1 ripe peeled avocado, cut into wedges
- Cook bacon in large nonstick skillet over medium heat until crisp. Transfer back to paper towels, blot with paper towel. Wipe pan clean with paper towels. Increase heat to medium-high. If shrimp is frozen, thaw under running cold water in a strainer for about 10 minutes. Spray pan with cooking spray. Transfer shrimp to skillet, sprinkle with paprika, pepper, and salt. Cook about 3 minutes on each side until firm to touch.
- While shrimp cooks, combine 1/8 tsp salt, lemon juice, olive oil, and mustard in large bowl. Add lettuce and toss to coat in dressing.
- Arrange lettuce on plates. Top plates evenly with shrimp, tomatoes, corn, avocado, and bacon pieces.
If you’re manly man of a boyfriend or husband is a bit taken aback with a “gasp” SALAD for dinner,just repeat the word bacon over and over again and i’m pretty sure he’ll eat it. If not, give him a big piece of bread that he’ll likely wipe up the dressing with, as my b/f did!
*This salad would probably serve about 3-4 people, but as me and lad are both runners, we need slightly bigger dinners to compensate for workouts. Go ahead and have dessert tonight!