Cajun Cobb With Shrimp | GF/DF/SF | Umami

Ingredients

• FOR THE CAJUN SEASONING MIX
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper
• FOR THE CAJUN RANCH DRESSING
• ½ cup Homemade Mayo (page 7)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup unsweetened full-fat coconut milk
• 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
• 1 tablespoon red wine vinegar
• 2 tablespoons finely chopped fresh chives
• FOR THE SALAD
• 8 cups thinly sliced romaine lettuce (about 2 medium heads)
• 1½ cups halved cherry tomatoes
• ½ cup halved and thinly sliced shallot (about 1 large shallot)
• 3 hard-boiled eggs, quartered
• 4 slices no-sugar-added bacon, cooked until crisp and chopped 1 avocado, thinly sliced
• FOR THE SHRIMP
• 1 pound peeled, deveined, and tail-off shrimp (31/40 count)
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil