Breastfeeding Friendly Shrimp Cobb Salad
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined, tails removed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 4 large eggs
- 6 strips bacon
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, pitted and sliced
- ½ cup blue cheese, crumbled
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small shallot, finely minced
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then cover, remove from heat, and let stand for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
- 2
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp and deep golden, 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then break or chop into bite-sized pieces. Pour off all but a thin film of fat from the skillet.
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