Help Isom IGA recover from devasting floods
Help Isom IGA recover from devasting floods
Serves two as main dish or 4 to 6 as side dish
This seafood version of the traditional cobb salad makes a really beautiful and colorful main dish. Fresh strawberries and mango replace tomatoes while briny shrimp replace chicken. Avocado, bacon, and blue cheese stay but instead of a heavy, creamy dressing, it’s served with a slightly sweetened lime and basil flavored vinaigrette.
1 ½ pounds large shrimp peeled and deveined*
½ teaspoon old bay seasoning
1 tablespoon olive oil
2 or 3 strips bacon
¾ cup diced strawberries
¾ diced mango
1 small avocado, diced
1/2 cup crumbled blue cheese
8 cups mixed greens, with about half romaine
*(If using large shrimp, allow 8 to 10 shrimp per person. If you prefer, sub frozen already cooked small bay salad shrimp, you’ll need about ½ pound.)
Lime vinaigrette
2 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons white wine vinegar
1 tablespoon sugar
1 tablespoon minced shallot
½ teaspoon dried basil
1 tablespoon fresh squeezed lime juice
Salt and pepper
These Stories on Recipe Club
8745 West Higgins Road
Ste: 350
Chicago, IL 60631
Phone: (773) 693-4520
Fax: (773) 693-4533
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