This classic salad features plump shrimp, crispy bacon, creamy avocado, and a variety of other delicious ingredients.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 4 slices bacon, diced
- 2 large eggs, hard-boiled
- 5 cups chopped romaine lettuce
- 1 avocado, halved, pitted, and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- (Optional) 1 cup cooked corn kernels
Instructions
- Cook the Shrimp:
There are a few ways to cook your shrimp for this salad. You can choose whichever method you prefer: * Pan-Seared: Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes per side, or until pink and opaque. * Grilled: Preheat your grill to medium-high heat. Thread the shrimp onto skewers and brush them with olive oil. Grill for 2-3 minutes per side, or until cooked through. * Boiled: Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and cool. - Cook the Bacon:
In a separate skillet, cook the diced bacon over medium heat until crispy. Drain on paper towels. - Assemble the Salad:
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, avocado, and crumbled blue cheese. (If using corn, add it now as well). - Serve:
Arrange the cooked shrimp and hard-boiled egg wedges on top of the salad. Drizzle with your favorite vinaigrette dressing and serve immediately.
Tips:
- For a lighter salad, use crumbled goat cheese instead of blue cheese.
- Add a sliced red onion for a bit of bite.
- If you don’t have time to hard-boil eggs, you can use sliced deli turkey instead.
- This salad is perfect for a light lunch or dinner.
