shrimp cobb salad
While fennel-butter basted shrimp is quite excellent on its own, it’s also equally as excellent served atop shredded lettuce and accompanied by hard-boiled eggs, bacon, tomatoes, red onion and avocado.
It’s even better when topped by the creamy verson of my basil vinaigrette… or your favorite ranch dressing. You do you.
Ingredients:
1lb fennel butter shrimp
2 heads of romaine lettuce, outer leaves and core removed, shredded
1 tomato, chopped
1/2 avocado, chopped
1/2 red onion, minced
3 hard-boiled eggs, halved
5 pieces of cooked bacon, crumbled
creamy balsamic dressing (or store-bought dressing)
12 large basil leaves
2 cloves of garlic
1 Tbsp honey
1 heaping teaspoon dijon mustard
1/4 tsp salt
1/8 tsp white pepper
1/2 cup white balsamic vinegar
juice of 1/2 a lemon
1/3 cup avocado mayo
1/3 cup avocado oil
Whisk together all ingredients until combined.
Directions:
Add shredded lettuce to a large bowl.
Top with ingredients.
Serve with dressing.