Saturday, July 16, 2011

Rabbit Food At Its Best

Don't you love a salad on a HOT day?! I know I don't like turning on the oven when it is above about 65 degrees; even though there are times when it is necessary. Last night a cold salad sounded awesome. If you have a love for avocado, bacon and all sorts of fun tongue-tantitalizing toppings, try this recipe today. Hope you enjoy this recipe as much as we did.

Shrimp Cobb Salad

4 slices bacon, cooked and diced
1 pound shrimp, peeled and deveined (make sure and de-tail too)
1/2 t paprika
1/4 t black pepper
1/8 t salt

3 T lemon juice
2 T olive oil
3/4 t Dijon mustard

2 (6 oz) bag of Bibb lettuce
3 plum tomatoes, diced
1 cup frozen corn, thawed
1 ripe avocado, diced

Cook bacon in a large pan over medium heat, until crisp. Remove bacon from pan; cut in half crosswise. Sprinkle paprika and pepper over shrimp. Cook in same pan, until pink. Sprinkle with 1/8 t salt.

Combine lemon juice, olive oil and Dijon. Toss with lettuce, tomatoes, corn and avocado. Add shrimp and bacon. Toss again.

Serves 4

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