Quick & Easy Meal for a Night In: Shrimp Cobb Salad

Happy Day-After-Cinco everyone! I trust you are all indulging in a bagel and some gatorade this morning?  In the spirit of recovering from a long night out, I thought I'd share an awesome meal idea for staying in when you need to let your liver recover a bit.


So I know I was just complaining about the frequency of salad in my life, but that was before my date with my roommate the other night. 3fiddy and I are both busy ladies, but thanks to Google calendar sharing, we're occasionally able to spend some quality time at home together. So she took care of the meal, and I was just responsible for bringing the wine (shocking, I know). 

This recipe is so simple and delicious, I felt it needed to be shared with all you for the next night you decide to stay in! Here goes:

Shrimp Cobb Salad (courtesy of myrecipes.com and featured in Cooking Light)

BTW this is suppose to feed 4 people, but I'll be honest, we made pretty much the whole recipe and there wasn't much left over between the two of us....oink oink! :)

Salad Ingredients

• 4 slices center-cut bacon 
• 1 pound large shrimp, peeled and deveined  
• 1/2 teaspoon paprika  
• 1/4 teaspoon black pepper  
• 1/8 teaspoon salt  
  
• 1 (10-ounce) package romaine salad  
• 2 cups cherry tomatoes, quartered  
• 1 cup shredded carrots (about 2 carrots)  
• 1 cup frozen whole-kernel corn, thawed  (canned corn is just fine if that's what you have!)
• 1 ripe peeled avocado, cut into 8 wedges

 Dressing Ingredients

• 1/8 teaspoon salt 
  
• 2 1/2 tablespoons fresh lemon juice  
• 1 1/2 tablespoons extra-virgin olive oil  
• 1/2 teaspoon whole-grain Dijon mustard

Preparation

• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
• While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
• Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

The great thing about this recipe is that it doesn't require a lot of work or time. Just sizzle up the bacon and shrimp, while your dining partner chops up the lettuce and mixes the dressing and you're pretty much ready to go!

And, of course, don't forget the wine! We had a pinot grigio and it was great with this meal.

Enjoy!

Little B