Shrimp Cobb Salad

This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like.

Ingreadient

• 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 cup mayonnaise
• 2 tablespoons crumbled Gorgonzola cheese
• 1 tablespoon water
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon white wine vinegar
• 4 cups spring mix salad greens
• 1 medium ripe avocado, peeled and cut into wedges
• 4 pieces bacon strips, cooked and chopped
• 2 hard-boiled large eggs, sliced
• 1 medium tomato, sliced
• 1/4 cup slices red onion

Direction

1. Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top.
2. Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.