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Shrimp Cobb Salad

Shrimp Cobb salad pairs tender shrimp and crisp bacon with eggs, avocado, tomatoes, and blue cheese. Arrange the toppings in rows over romaine and drizzle with a tangy homemade red wine vinaigrette just before serving.
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Prep Time 15 minutes
Cook Time 20 minutes
standing and chilling 17 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

For the dressing and shrimp
  • 0.25 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 cloves garlic small, minced
  • 1 tsp honey
  • 0.5 tsp kosher salt divided
  • 0.25 tsp ground black pepper divided
  • 0.5 cup olive oil
For the salad
  • 4 eggs large
  • 6 bacon thick-cut slices
  • 1 lb shrimp large (16 to 20 count), peeled and deveined
  • 8 cup romaine lettuce chopped (about 2 romaine hearts), washed and thoroughly dried
  • 1 pint cherry tomatoes halved
  • 1 avocado large, ripe, diced
  • 4 oz blue cheese crumbles

Equipment

  • 1 12-inch skillet

Method
 

Make the dressing
  1. Whisk the red wine vinegar, Dijon mustard, garlic, honey, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
  2. Slowly whisk in the olive oil until combined.
Cook the eggs
  1. Place the eggs in a saucepan and cover with cold water by 1 inch.
  2. Bring to a boil over high heat, then remove from the heat, cover and let stand for 10 to 12 minutes.
  3. Transfer the eggs to an ice bath for 5 minutes.
  4. Peel and quarter the eggs.
Cook the bacon
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
Cook the shrimp
  1. Season the shrimp with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. Cook the shrimp in the skillet in a single layer, working in batches if needed, over medium-high heat for 1 to 2 minutes per side, until opaque and the thickest shrimp reaches 145°F.
Assemble the salad
  1. Divide the romaine among 4 plates.
  2. Arrange the shrimp, crumbled bacon, eggs, tomatoes, avocado and blue cheese in rows on top.
  3. Drizzle with the dressing just before serving.

Notes

Dry the romaine thoroughly so the dressing clings instead of becoming watery. Store components separately in the refrigerator for up to 3 days; do not freeze. For a dairy-free option, omit the blue cheese.