Shrimp Cobb Salad with Cilantro Lime Dressing
Adapted from Martha Stewart Living, July/August 2016 issue
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hummingbirdthyme.com.
Cooking tools:
- Microplane
- Saute pan
- Baking sheet
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
- Paper towel
- Serving platter
Ingredients
- 6 Slices bacon
- 1 1/2 lb Large Shrimp, peeled, deveined, uncooked
- 4 c Fresh spinach or baby spinach
- 3 Hearts of Romaine, chopped
- 1 Pint cherry tomatoes
- 1 Small cucumber, sliced thin
- 1 Large avocado, sliced
- 6 Hard-cooked eggs, peeled, halved
- 2 tsp. Zest from fresh limes (2 small)
- 5 tbsp. Fresh Lime juice (2-3 medium)
- 1/3 c Extra-virgin Olive Oil
- 1/3 c Chopped Cilantro
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