Paleo Shrimp Cobb Salad with Garlic Vinaigrette

• Gluten free
• Paleo

• Meat

  • 4 strips Bacon, cooked

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 Avocado, pitted and sliced
  • 1 pint Cherry tomatoes
  • 1 Garlic clove, small to medium
  • 1 tsp Garlic powder
  • 6 cups Greens

• Refrigerated

  • 4 Eggs, hard

• Condiments

  • 2 tbsp Paleo mayo

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Avocado oil or olive oil
  • 2 tbsp White wine vinegar

Found on paleonewbie.com

Ingredients

• 4 strips of cooked bacon (reserve 1 tablespoon of bacon fat)
• 1 pound of shrimp, cleaned
• Salt, pepper to taste
• 1 tsp garlic powder
• 6 cups of greens (Recommended: Hearts of romaine + any mixed greens)
• 1 pint cherry tomatoes, halved
• 4 hard-boiled eggs, sliced
• 1 avocado, pitted and sliced
• 3 Tbsp of avocado oil or olive oil
• 2 Tbsp white wine vinegar
• 2 Tbsp paleo mayo
• 1 small to medium garlic clove, pressed
• Salt and pepper to taste

Directions

• In a small bowl, whisk all the garlic vinaigrette ingredients together and refrigerate until ready to use.
• Cook the bacon strips over medium heat, then place on paper towels to drain. Leave about one tablespoon of bacon fat in the skillet.
• Season shrimp with salt and pepper to taste, plus a teaspoon of garlic powder. Cook shrimp until opaque, about 3-4 minutes in the pan over medium heat, turning once.
• Arrange salad plates with greens, tomatoes, egg and avocado slices. Add shrimp to each plate and drizzle garlic vinaigrette over. Top salads with crumbled bacon and any other toppings you like. Enjoy!