Cobb Salad With Shrimp

A spicy twist on the classic Cobb — crisp romaine, creamy eggs, and juicy shrimp seasoned with cayenne and paprika, finished with a punchy vinaigrette.

Ingredients

• ¾ lb shrimp

• 1 teaspoon cayenne

• 1 teaspoon paprika

• 2 tablespoons avocado oil

• 3 eggs, hard-boiled and quartered

• 2 heads romaine lettuce, sliced super thin

• 1 cup cherry tomatoes, halved

• 4 scallions, sliced thin on the bias

• ½ cup blue cheese

Dressing

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ¼ cup red wine vinegar

• 1 teaspoon lemon juice

• 1 garlic clove, minced

• ¼ cup olive oil, plus 2 tablespoons divided

• Salt and pepper to taste

Instructions

1. Cook the Shrimp
   In a bowl, toss the shrimp with cayenne, paprika, and ½ teaspoon salt. Heat 2 tablespoons olive oil in a pan over medium-high heat. Cook the shrimp for 2–3 minutes per side, until pink and just cooked through. Let cool, then chop into bite-size pieces.

2. Boil the Eggs
   Place the eggs in a pot of cold water, making sure they’re covered by at least an inch. Bring to a boil, turn off the heat, cover, and let sit for 8–9 minutes. Rinse under cold water, peel, and quarter.

3. Prepare the Dressing
   In a bowl, whisk together the mustard, Worcestershire, vinegar, lemon juice, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify.

4. Assemble the Salad
   Arrange the romaine, cherry tomatoes, scallions, eggs, shrimp, and blue cheese on a platter or in a shallow bowl. Drizzle with dressing, top with cracked black pepper and a pinch of salt. Serve and enjoy!