Shrimp Cobb Salad with Cilantro Lime Vinaigrette

A good cobb salad is one of my restaurant go-to meals.  I have never, however, seen it with shrimp!  I was curious to try this unique version, with a make-your-own cilantro lime vinaigrette.  I love an excuse to whip out my food processor! Suggestion - eat it when your shrimp are still warm!

Servings: 4
Serving Size: 1/4 of recipe + 2 T dressing
Points Plus: 10 pp
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Level of Difficulty: Easy

Ingredients
Salad
1 pound medium shrimp, thawed, peeled and deveined
1 tablespoons olive oil, divided
1 tablespoon Emeril's Essence Creole Seasoning
2 slices turkey bacon, diced
2 large eggs, hard boiled
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
2 oz cup crumbled goat cheese

Cilantro Lime Vinaigrette
1 cup loosely packed cilantro, stems removed
Juice of 1 lime
1 jalapeño, optional
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons apple cider vinegar

Instructions
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. If using a food processor without an opening on top (like I did), simply add all ingredients and turn on.  You may need to scrap the sides a few times to get all ingredients to combine.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or give a quick spritz with cooking spray.  Put shrimp in a bowl, add Emeril's Essence and gently toss.  Place shrimp on your baking sheet in a single layer and back for 4-7 minutes, until shrimp are pink and cooked through.

Heat a large skillet over medium high heat. Add turkey bacon and cook until brown and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate; set aside.

To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, turkey bacon, eggs, avocado, and goat cheese.

Serve immediately with 2 T cilantro lime vinaigrette per salad.

Adapted from Damn Delicious

Tip
I change my lettuce preference a LOT! Currently, I love romaine.  But buying it precut reminds me of my college cafeteria days.  I love buying the hearts, chopping off the end and then cutting it in thin strips (julienned).  After it is all cut give it a rinse and then put it into a large zip lock back.  You will have fresh crisp lettuce all week long!

XOXO - Katie