Serves two as main dish or 4 to 6 as side dish
This seafood version of the traditional cobb salad makes a really beautiful and colorful main dish. Fresh strawberries and mango replace tomatoes while briny shrimp replace chicken. Avocado, bacon, and blue cheese stay but instead of a heavy, creamy dressing, it’s served with a slightly sweetened lime and basil flavored vinaigrette.
1 ½ pounds large shrimp peeled and deveined*
½ teaspoon old bay seasoning
1 tablespoon olive oil
2 or 3 strips bacon
¾ cup diced strawberries
¾ diced mango
1 small avocado, diced
1/2 cup crumbled blue cheese
8 cups mixed greens, with about half romaine
*(If using large shrimp, allow 8 to 10 shrimp per person. If you prefer, sub frozen already cooked small bay salad shrimp, you’ll need about ½ pound.)
2 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons white wine vinegar
1 tablespoon sugar
1 tablespoon minced shallot
½ teaspoon dried basil
1 tablespoon fresh squeezed lime juice
Salt and pepper
- Pat shrimp dry and toss with old bay seasoning. Heat 1 tablespoon oil in a large skillet, sauté shrimp until pink and done. Chill in refrigerator while preparing other ingredients.
- Dice bacon and fry until just crisp, drain on paper towel and set aside.
- Prepare vinaigrette whisk ingredients together in a small bowl and set aside. Season to taste with salt and pepper.
- To assemble salad, divide greens between two plates, lay shrimp, bacon, strawberries, mango, blue cheese and avocado in rows on top of greens. Drizzle with dressing and serve immediately. To serve as a side instead of a main dish, go ahead and toss all the ingredients with the vinaigrette.