Shrimp Cobb Salad

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ½ pinch or 0.2g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lime juice

  Raw

  ½ lime yields or 22g

• Garlic

  Raw

  1 clove or 3g

• Vinegar

  Cider

  1 tbsp or 15g

• Lettuce

  Romaine or cos, raw

  2 ½ cup shredded or 118g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Goat cheese

  Soft type

  ¼ cup or 62g

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover with a lid and remove from heat. Let sit for 8-10 minutes. Drain and cool before peeling and dicing.
3. Place shrimp on the prepared baking sheet. Add half of the olive oil, paprika, garlic powder, onion powder, a pinch of cayenne, and salt and pepper to taste. Gently toss to combine. Roast in the oven until pink, firm, and cooked through, about 4-5 minutes. Set aside.
4. Heat a large skillet over medium-high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
5. To make the cilantro lime vinaigrette, combine cilantro, lime juice, and garlic in a food processor. Season with salt and pepper to taste. With the motor running, add remaining olive oil and apple cider vinegar in a slow stream until emulsified.
6. To assemble the salad, place romaine lettuce in a large bowl. Top with rows of shrimp, bacon, eggs, avocado, corn, and goat cheese.
7. Serve immediately with cilantro lime vinaigrette.