Fry

Grilled Deconstructed Shrimp Cobb Salad

by:
May 24, 2018
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Grilled Deconstructed Shrimp Cobb Salad
Photo by Tati Chin
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 1
Author Notes

In a world of chopped desk salads, it's nice to enjoy something big and bold every once in a while. This grilled shrimp cobb salad is inspired by the flavors of late-spring. It comes together pretty easily, with one pan for grilling and one pot for boiled eggs. Everything is grilled, from the romaine to the avocado. Say hello to your new favorite "let's grill tonight" fave. Adapted from my site tatichin.com —Tati Chin

What You'll Need
Ingredients
  • Green Goddess Dressing
  • 1 bunch flat parsley
  • 1 bunch cilantro
  • 3 sprigs green onions
  • 1/2 cup extra virgin olive oil
  • 1/3 cup water
  • 4 cloves garlic
  • 1 tablespoon white Modena vinegar
  • 1 lime, juiced
  • 1 teaspoon sea salt
  • Grilled Shrimp Cobb Salad1
  • 1 heart of Romaine lettuce
  • 10 large shrimp
  • 2 strips of thick-cut-bacon
  • 1 ounce crumbled blue cheese
  • 1 small avocado
  • 1 handful grape tomatoes
  • 2 large eggs
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
Directions
  1. Green Goddess Dressing
  2. In a high-powered blender or food processor, blend all the ingredients until your desired smoothness
  1. Grilled Shrimp Cobb Salad1
  2. Tail (if desired), peel, and de-vein your shrimp if necessary. In a large bowl, coat them in the lime juice, honey, garlic, salt, and pepper. Cover and refrigerate until the end.
  3. Bring 6 cups of water to a boil. Boil the two eggs for as little as 5 minutes (soft boil) or as long as 12 minutes (hard boil). Rinse the, under cold water and carefully peel them.
  4. On a grill or in a grill pan set to medium-high, fry up the bacon strips for 5-7 minutes on each side. If you’re using a grill pan, this rendered bacon fat will come in handy.
  5. At the same time, grill the split avocado and the grape tomatoes for 5 minutes tops or until the tomatoes sizzle and burst (it’s OK if they do, just be careful)
  6. Slice the heart of romaine in half and grill it for 5 minutes without flipping.
  7. Last but not least, throw the shrimp on the grill. They will cook fairly quickly so don’t take your eyes off them! 3 minutes each side or until they’ve got some char.
  8. Assemble salad as follows: romaine, bacon, shrimp, avocado, eggs, tomatoes, blue cheese crumbles, dressing. Bon appetit!
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