Shrimp Cobb Salad With Honey Dijon Dressing Recipes

GRILLED SHRIMP COBB SALAD

Steps:

• Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
• Preheat a grill or grill pan to medium-high heat.
• Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
• Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
• Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.

SHRIMP SALAD WITH DIJON DRESSING

Steps:

• Heat the vegetable oil in a skillet over low heat. Add the garlic, ginger, and shrimp and cook for 4-5 minutes. Set aside.
• Add the Dijon mustard, olive oil, lemon juice, fresh oregano and some salt to a small bowl. Mix them.
• Add the lettuce and arugula to a medium-sized bowl and mix them together with the red onion, avocado, cherry tomatoes, shrimp and Dijon mustard mixture.

SHRIMP COBB SALAD

Steps:

• Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

GRILLED DIJON HONEY GLAZED SHRIMP

Steps:

• In a small bowl, whisk together the mustard, honey, lemon juice and garlic.
• Peel and devein shrimp, leaving tails intact. Skewer onto metal skewers or if using wood skewers, soak the skewers in advance in water for 30 minutes. Preheat grill to 350 degrees. Salt and pepper shrimp. Place shrimp on hot grill and brush generously with glaze. Cook two minutes. Turn and cook the other side of the shrimp for two more minutes. Again, slathering with the glaze.
• Serve Immediately.

HONEY DIJON CHICKEN COBB SALAD

Steps:

• Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness
• Season with paprika, garlic powder, salt and pepper on both sides.
• Put olive oil in a large skillet, and turn on to medium heat.
• Cook chicken for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.
• To make the sauce, keep the pan over medium heat and melt the butter. Add garlic and saute for a minute or so until fragrant. Add milk. Whisk in honey and dijon mustard and spicy brown until incorporated. Stir in paprika, cayenne pepper, and salt and pepper to taste.
• Remove half the sauce, and set aside.
• Chop chicken up, and toss in remaining sauce.

SHRIMP COBB SALAD

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from skillet and lay on paper towels; cool for 5 minutes. Crumble bacon into bits.
• Drain skillet of all but 1 tablespoon bacon drippings. Reheat skillet to medium-high heat. Season shrimp with paprika and black pepper. Saute shrimp until opaque, about 2 minutes each side. Season with 1/8 teaspoon salt.
• Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.
• Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.

HONEY DIJON SALAD WITH SHRIMP

Steps:

• Mix lettuce with shrimp, mushrooms and carrots in large bowl; cover. Refrigerate until ready to serve.
• Mix egg product, oil, vinegar, mustard and honey in small bowl until well blended.
• Pour dressing over salad; toss to coat. Sprinkle with croutons.