Chock full of goodness this Shrimp Cobb Salad is a crowd pleaser!
Keyword: cobb, shrimp
Skill Level: Intermediate
1poundmedium shrimppeeled and deveined
1tablespoonEmeril’s Essence Creole Seasoning
5cupschopped romaine lettuce
1avocadohalved, seeded, peeled and diced
1cupcanned corn kernelsdrained
1/2cupcrumbled goat cheese
FOR THE CILANTRO LIME VINAIGRETTE:
1cuploosely packed cilantrostems removed
Juice of 1 lime
Kosher salt and freshly ground black pepperto taste
2tablespoonsapple cider vinegar
To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.