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Per serving
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- 1
Marinate the shrimp
Toss the peeled, deveined shrimp with the olive oil, lemon juice, salt, and white pepper. Cover and refrigerate 15 minutes while you prep everything else.
- 2
Mix the Gorgonzola dressing
In a small bowl, mash the crumbled Gorgonzola into the mayonnaise with a fork, then stir in the water, dried parsley, and white wine vinegar until it loosens into a pourable dressing.
- 3
Build the salad
Spread the spring mix across a platter. Arrange the avocado wedges, sliced hard-boiled eggs, sliced tomato, chopped cooked bacon, and sliced red onion over the top.
- 4
Grill and plate
Grill the shrimp, covered, over medium heat until pink and opaque, about 2 to 3 minutes per side. Pile the hot shrimp onto the salad and serve with the dressing on the side.
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Grilled Shrimp Cobb Salad
Created by: MacroMeals
Ingredients
- 1/2 lb shrimp
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 cup mayonnaise
- 2 tbsp Gorgonzola cheese
- 1 tbsp water
- 1/2 tsp dried parsley
- 1/4 tsp white wine vinegar
- 4 cup spring mix salad greens
- 1 avocado
- 4 bacon
- 2 eggs
- 1 tomato
- 1/4 cup red onion
Instructions
- Marinate the shrimpToss the peeled, deveined shrimp with the olive oil, lemon juice, salt, and white pepper. Cover and refrigerate 15 minutes while you prep everything else.
- Mix the Gorgonzola dressingIn a small bowl, mash the crumbled Gorgonzola into the mayonnaise with a fork, then stir in the water, dried parsley, and white wine vinegar until it loosens into a pourable dressing.
- Build the saladSpread the spring mix across a platter. Arrange the avocado wedges, sliced hard-boiled eggs, sliced tomato, chopped cooked bacon, and sliced red onion over the top.
- Grill and plateGrill the shrimp, covered, over medium heat until pink and opaque, about 2 to 3 minutes per side. Pile the hot shrimp onto the salad and serve with the dressing on the side.