Shrimp Cobb Salad with Lemon Garlic Vinaigrette
2 tbsp fresh bomb juice
1 tsp racy brown mustard
3 cloves garlic diced
1/8 tsp ocean swab
tsp black pepper
1/4 mug olive oil painting( use one you like the flavor of since it’ll come through!
1 lb shrimp hulled and deveined
primitive palate ocean food seasoning OR swab and pepper to season shrimp
1 tbsp organic coconut oil painting or rendered bacon fat to encounter on caff
6- 8 slices nitrate free bacon cooked and atrophied( use sugar free for Whole30)
3 large eggs soft boiled( see instructions)
mug cherry tomatoes halved
1 ripe avocado
5 oz vessel baby spinach or your favorite salad flora
Thinly sliced chives or scallions for garnish
Place all constituents in a altitudinous narrow vessel and mix with an absorption blender.
Alternately, you can use a regular blender( or hand whisk) to combine all constituents EXCEPT the oil painting, and also sluggishly sluice in the oil painting while continuing to blend. The thickness should be kindly
thick and the color delicate.
Have all constituents ready to go( including cooked and atrophied bacon, before beginning)
toast your caff
visage to high heat and encounter with coconut oil painting. Sprinkle shrimp each over with primitive palate seasoning or swab and pepper.
Cook first side 2 twinkles flip and continue to cook another 2- 3 twinkles or until pink and opaque with golden brown.
Place Flora on the bottom of a serving coliseum or server, also arrange the tomatoes, bacon, shrimp, and avocado( minced or sliced) over the top. Precisely slice each egg and arrange around salad. Toss with dressing incontinently before serving or serve dressing on the side. Enjoy!