Detox Monday

Let’s be honest, when its 80 degrees in Chicago in March, grocery shopping or cooking isn’t high on the list of priorities. Since this weekend was all about spending time outside, hanging with friends, and partaking in St. Patty’s Day festivities, I wasn’t able to fit in either task of shopping or cooking.

Now that Monday is upon us, and detoxing from the weekend’s activities is necessary, I was scrambling to figure out tonight’s dinner. It’s not easy squeezing in the gym, a trip to the store and cooking all in one night; therefore I was in need of a recipe that didn’t require too many ingredients or too much time. This Shrimp Cobb Salad from Cooking Light fit all of my requirements. The colorful veggies and zesty dressing tasted light and summery, while the bacon added a little somethin’ special.






Shrimp Cobb Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings

What You Need

  • 4 slices center-cut bacon (I used uncured turkey bacon)
  • 1 pound large shrimp, peeled and deveined
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • Cooking spray (I used an olive oil mister)
  • ¼ teaspoon salt, divided
  • 2½ tablespoons fresh lemon juice
  • 1½ tablespoons extra-virgin olive oil
  • ½ teaspoon whole-grain Dijon mustard
  • 1 (10-ounce) package romaine lettuce
  • 2 cups cherry tomatoes, quartered
  • 1 cup shredded carrots, about 2 carrots (I bought already shredded carrots)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges

What To Do

  1. Cook bacon in a large nonstick skillet over medium high heat until crisp. Remove bacon from pan; cut in half crosswise.
  2. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray or olive oil. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
  3. While the shrimp cook, combine remaining 1/8 teaspoon salt, juice, oil and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  4. Arrange about 1½ cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, ½ cup tomatoes, ¼ cup carrots, ¼ cup corn, 2 avocado wedges, and 2 bacon pieces.

Notes

I suggest making 1.5 of the dressing, incase you need extra. I also added 1 garlic clove to the dressing.

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