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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

Cooking spray

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

  1. 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.
  2. 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.
  3. 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!