Name: Shrimp Cobb Salad
Total time: 40 min
Yield: 4
Ingredients: 4 slices nitrate-free bacon (cooked and coarsely chopped); 1 pound wild-caught large shrimp (peeled and deveined); Coarse sea salt and freshly ground pepper; 2 teaspoons grated lime zest; ¼ cup fresh lime juice; ½ cup extra-virgin olive oil; ¼ cup lightly packed chopped fresh cilantro (tender stems and leaves); 3 cups arugula; 2 hearts of romaine (thinly sliced (6 cups)); 1 pint cherry or grape tomatoes (halved); 4 free-range eggs; 1 avocado (pitted, peeled, and sliced)

Ingredients

Scale

4 slices nitrate-free bacon (cooked and coarsely chopped)
1 pound wild-caught large shrimp (peeled and deveined)
Coarse sea salt and freshly ground pepper
2 teaspoons grated lime zest
¼ cup fresh lime juice
½ cup extra-virgin olive oil
¼ cup lightly packed chopped fresh cilantro (tender stems and leaves)
3 cups arugula
2 hearts of romaine (thinly sliced (6 cups))
1 pint cherry or grape tomatoes (halved)
4 free-range eggs
1 avocado (pitted, peeled, and sliced)

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Instructions

Cook bacon in a large skillet over medium until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes.
Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs.
Whisk together zest and juice, oil, and cilantro; season with salt and pepper. Toss greens with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado, and bacon. Season with salt and pepper; serve, with remaining dressing.

Notes

Adapted from MarthaStewart.com