Shelly's Recipe

Southern Cobb Shrimp Salad

Category: Salad

serves 4-6

2 hearts of Romaine lettuce, core removed, washed, and torn into bite-size pieces
1 small English cucumber, halved, seeded and cut into 1/4-inch moons
1 red bell pepper, seeded and julienned
1 avocado, peeled, pitted and cut into 1/2-inch cubes
1 cup cherry tomatoes, halved
2 to 3 green onions, trimmed and thinly sliced
1 pound colossal (or the size of your choice) shrimp, cooked, peeled, and cooled
6 slices of bacon, cooked and crumbled
3 extra large eggs, hard boiled and quartered
2 to 3 ounces Feta cheese, crumbled
Pimento Dressing (you won't need a full batch)

Place the lettuce into a large platter or individual shallow bowls. Divide the cucumber, bell pepper, avocado and tomatoes evenly over the lettuce. Sprinkle the green onions over top. Lay down the shrimp, bacon and eggs. Scatter the Feta cheese over the salad. Season with kosher salt and freshly ground black pepper. Serve and pass the dressing to dress.

Pimento Dressing
makes about 3 1/2 cups

1 cup granulated sugar
1 cup white distilled vinegar
1 cup canola oil
1 medium yellow onion, roughly chopped
1 4-ounce jar diced pimiento
3 teaspoons yellow mustard
3 teaspoons Worcestershire sauce
3 teaspoons kosher salt

Place all the ingredients in a blender and blend until smooth and emulsified. Dressing can be stored in an airtight container in the refrigerator for up to a week. Shake or stir the dressing before using.