|One of the best things about my parents moving to town is the fact that I can regularly indulge in seafood. C doesn't touch any type of seafood, so I am always ordering it when we are out. We get the fresh shrimp from Kemah, which is awesome. This salad has all of my favorite summery salad vegetables: corn, avocado, tomato and cucumber. The dressing is light, bright and perfect. The shrimp take on a decadent flavor by cooking in the bacon grease. I went back for seconds, I really enjoyed this salad. It will be a favorite this summer, but only when visiting my parents. I heavily adapted this recipe from Cooking Light's recipe for Shrimp Cobb Salad.|
makes 4 salads
3 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 to 2 teaspoons sugar
¼ cup olive oil
6 slices bacon
1 pound shrimp, peeled and deveined
½ teaspoon paprika
1 head romaine lettuce, chopped
1 cup grape tomatoes, quartered
1 avocado, chopped
½ cucumber, chopped
1 cup kernel corn
Whisk together the lemon juice, lime juice and sugar. Whisk in the olive oil in a steady stream. Add more sugar if needed, salt and pepper to taste. Set aside.
In a large sauté pan, cook the bacon. Drain the bacon over paper towels and crumble. Toss the shrimp with the paprika. Spoon all but one tablespoon of the bacon fat from the sauté pan. Sauté the shrimp until cooked through, approximately 5 minutes.
In a large bowl, toss the lettuce, tomatoes, avocado, cucumber, corn and bacon. Toss the lemon dressing with the salad. Plate and top each salad with one quarter of the shrimp. Serve.
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