SHRIMP & AVOCADO COBB SALAD

Serves: 2

INGREDIENTS

8 large shrimp, peeled and deveined

1 head Boston lettuce, chopped

1 romaine heart, chopped

10 grape tomatoes, halved

4 hard-boiled eggs, cut in half

4 slices cooked bacon, crumbled

1 avocado, pitted and chopped

¼ cup Easy Homemade Vinaigrette 

INSTRUCTIONS

STEP 1 :

To cook the shrimp, fill a 2-quart pot with water and bring to a boil over high heat.
STEP 2 :

Add the shrimp. Cover and remove the pot from heat. Set aside for 10 minutes. Drain the shrimp and set them in a bowl of ice water to stop the cooking process; set aside.

STEP 3 :

Arrange the lettuces, tomatoes, eggs, bacon, avocado, and shrimp between two shallow bowls.

STEP 4:

Drizzle the dressing on top. Serve immediately.