Grilled Shrimp Cobb Salad

Al Green is playing on the record player. Bottles of wine are disappearing in the time it takes to get them open. People are dancing, shooting pool and laughing hard.

No, this is not my Saturday night. It’s what created today’s hangover.

It always blows my mind how a New Food Tuesdayz dinner can go from a nice quiet dinner party to an all out rager.

Zero to party in no time flat.

My brother Josh and some of his friends came to dinner last night since they are on spring break from school. I guess had forgotten what spring break is all about.

After INHALING the meal, the bottles started flowing and before I knew it I was putting myself to bed hours past midnight.

On a school night.

But I guess we never talk about the nights we went to bed early.

After a night of drinking, I feel like I need to make something light and tasty for myself.

And so should you. Hangover or no hangover.

You will need…

3 slices crispy bacon, chopped (leave the pan you cooked the bacon in so that you can cook the shrimp in the bacon fat)

1 pound large shrimp, peeled and deveined

1 tablespoon paprika

2 hearts of romaine lettuce, chopped into bite sized pieces

2 cups cherry tomatoes, halved

1 cup shredded carrots

1 cup corn kernels (fresh or frozen)

1 avocado, chopped

3 tablespoon lemon juice (about 2 lemons)

1 tablespoon whole grain mustard

½ cup olive oil

Salt and pepper to taste

Start by combining the romaine, carrots, corn, avocado, tomatoes and bacon in a large salad bowl.

Then, a medium sized bowl, combine the shrimp and paprika in a bowl. Season with salt and pepper and toss the shrimp so they are all lightly seasoned.

In the pan you cooked the bacon in, cook the shrimp over medium heat until they are pink. About 2 minutes on each side.

Remove the shrimp and allow them to cool.

While the shrimp are cooling, whisk together (or shake in a mason jar) the olive oil, lemon juice, mustard and some salt and pepper.

When the dressing is combined, drizzle it over the salad and toss.

Add in the shrimp and serve.

Get in my boozy belly!!!

Love and Beer Floats

Angela

Grilled Shrimp Cobb Salad

3 slices crispy bacon, chopped (leave the pan you cooked the bacon in so that you can cook the shrimp in the bacon fat)

1 pound large shrimp, peeled and deveined

1 tablespoon paprika

2 hearts of romaine lettuce, chopped into bite sized pieces

2 cups cherry tomatoes, halved

1 cup shredded carrots

1 cup corn kernels (fresh or frozen)

1 avocado, chopped

3 tablespoon lemon juice (about 2 lemons)

1 tablespoon whole grain mustard

½ cup olive oil

Salt and pepper to taste

Start by combining the romaine, carrots, corn, avocado, tomatoes and bacon in a large salad bowl.

Then, a medium sized bowl, combine the shrimp and paprika in a bowl. Season with salt and pepper and toss the shrimp so they are all lightly seasoned.

In the pan you cooked the bacon in, cook the shrimp over medium heat until they are pink. About 2 minutes on each side.

Remove the shrimp and allow them to cool.

While the shrimp are cooling, whisk together (or shake in a mason jar) the olive oil, lemon juice, mustard and some salt and pepper.

When the dressing is combined, drizzle it over the salad and toss.

Add in the shrimp and serve