#Shrimp #Cobb #Salad #with #Lemon #Garlic #Vinaigrette #food
Grilled shrimp, seasoned with crispy bacon, tomatoes, avocado and boiled eggs make the best Cobb salad healthy and barbecue ready for the summer! It's blended in easy lemon and garlic dressing with your favorite salads for a high-carb meal, Paleo and Whole30.
ingredients
dressing:
2 tbsp. Fresh lemon juice
1 teaspoon of spicy brown mustard
3 cloves minced garlic
1/8 c. At sea salt tea
1/8 c. Black pepper
1/4 cup of olive oil (use one of which you like the flavor because it will shine!
salad:
1 lb peeled and deveined shrimp
Primal seafood seasoning OR salt and pepper to season shrimp
1 tablespoon of organic coconut oil or melted bacon fat to brush on the grill
6-8 slices of bacon without nitrates cooked and crumbled (use sugar-free for Whole30)
3 large boiled eggs (see instructions)
3/4 cup cherry tomatoes cut in half
1 ripe avocado
Containing 5 ounces of baby spinach or your favorite salads
Chives or minced shallot for garnish
Instructions
dressing:
Place all ingredients in a tall, narrow container and mix with an immersion blender.
Alternatively, you can use an ordinary blender (or hand whip) to combine all the ingredients EXCEPT the oil, then slowly pour the oil while continuing mixing. The consistency should be a little thick and the color creamy.
Prepare all ingredients (including cooked and crumbled bacon before starting)
boil your eggs:
Bring a pan of water to a boil and prepare a bowl of ice water after cooking the eggs. Carefully lower each egg into the water.
Cook the eggs for 6 minutes, adjusting the heat to keep the water at medium boiling.
Remove eggs one at a time with a spoon and place in ice-cold water for 2-3 minutes or until hot.
Peel the eggs carefully (I do it in the water, that seems to make things easier!) And set them aside until serving time.
grilled shrimp:
Heat your grill or skillet over high heat and baste with coconut oil. Sprinkle shrimp with seasoning for the mouth, salt and pepper.
Bake the first side for 2 minutes, turn over and cook another 2-3 minutes or until the roses are golden and opaque.
assemble the salad:
Place the vegetables on the bottom of a bowl or serving dish, and arrange the tomatoes, bacon, shrimp and avocado (diced or sliced) on top. Slice each egg carefully and arrange around the salad. Mix with the vinaigrette just before serving or serve the vinaigrette separately. Enjoy!
