Grilled Shrimp Cobb Salad

Coconut Free

Gluten Free

Nut Free

Legume Free

Seed Free

Grain Free Diet

Egg Free

Primal

Keto Friendly

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Description

Our Grilled Shrimp Cobb Salad puts a flavorful spin on the classic Cobb by replacing the chicken with garlicky, buttery grilled shrimp. Crisp romaine lettuce, crunchy bacon, juicy tomatoes, and creamy avocado add delightful taste and texture, and it’s all brought together with a tangy dressing. Every bite is bold, satisfying, and irresistibly delicious.

Serves

Total Time

45 minutes

Ingredients

1 pound thawed, peeled, and deveined raw shrimp

4 slices Natural Grocers® Brand Hickory-Smoked Uncured Bacon

4 tablespoons organic salted butter

2 organic garlic cloves, minced

1 large head organic romaine lettuce or 3 hearts of romaine

2 hard-boiled Natural Grocers Brand Regenerative Organic Certified® Pasture-Raised Eggs, peeled and chopped

1 cup organic grape or cherry tomatoes, sliced in half or roughly chopped

1 ripe organic avocado, sliced

For the dressing

1⁄3 cup Natural Grocers Brand Organic Extra Virgin Olive Oil

3 tablespoons organic red wine vinegar

1 tablespoon avocado oil-based mayonnaise

1 teaspoon habanero hot sauce (or preferred hot sauce)

1 medium organic garlic clove, minced

1 teaspoon Natural Grocers Brand Organic Dijon Mustard

1 teaspoon Natural Grocers Brand Organic Grade A Dark Maple Syrup

1⁄2 teaspoon each Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, or to taste

Optional for serving

Hot sauce or Buffalo sauce

Directions

Place the shrimp in a strainer to drain any excess liquid. While the shrimp drains, make the bacon. Place a large skillet over medium heat and add the bacon strips, ensuring they are not overlapping. Cook, turning as needed, until nicely browned and crispy. Once done, use tongs to lift the bacon from the skillet, allowing the excess fat to drip off, and transfer to a plate. Let cool completely. Once cooled, chop into bits.
In a small pan, melt the butter and add the minced garlic. Let the garlic sauté in the butter over low heat for about 2 minutes (remove sooner if necessary to prevent browning).
Take the shrimp from the strainer and add to a large bowl. Add the butter and garlic and toss together until well coated. Cover and refrigerate for at least 10 minutes, up to 30 minutes.
Preheat a grill or grill pan to medium-high heat (approximately 400˚F).
Cut the end off the lettuce, rinse, and spin dry. Roughly chop and place in a large salad bowl.
Whisk together the dressing ingredients or use a jar with a tight-fitting lid and shake until combined; set aside.
Place the shrimp in a grill basket (or use skewers) and grill until the shrimp are firm and opaque, about 2 minutes per side. If necessary, work in batches to ensure even cooking. When the shrimp is cooked, remove it from the grill and set it aside.
Arrange the hard-boiled eggs, bacon, shrimp, tomato, and avocado over the top of the romaine in the salad bowl. Divide into four serving bowls and drizzle the dressing on top. Serve immediately with optional hot sauce.

Nutrition Information

per one serving

Calories	Carbs	Protein	Fat	Fiber
486 kcal	13 g	32 g	36 g	6 g

Beverage Pairing

Recommended Beverage: Wine

Recommended Style: Sauvignon Blanc

Recommended Brand: Bonterra Sauvignon Blanc

39.709921, -104.987224

Denver - Design District - Alameda and Broadway