Shrimp Cobb Salad Wrap Recipes

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.

SHRIMP COBB SALAD WRAP

Steps:

• Mix shrimp with mayonnaise, mustard and salt to coat.
• Place a lettuce leaf on each tortilla. Divide shrimp mixture evenly among lettuce leaves. Sprinkle with the egg, avocado, corn and crumbled feta.
• Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Cut wrap into 2 sections to serve.

COBB SALAD WRAPS

Steps:

• In a small bowl, combine chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in oil. Pour over the chicken mixture; toss to coat. , Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomato; roll up.

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 COBB SALAD

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the pan; cut in half crosswise. Remove all put a thin coating of the bacon grease. Increase the heat to medium-high. Sprinkle the shrimp with paprika and pepper. Add the shrimp to the pan; cook 2 minutes on each side or until done (C- shaped, not O shaped -- O shaped is overcooked and tough!) Sprinkle with 1/8 tsp salt; toss to coat.
• While the shrimp cooks, combine the remaining 1/8 tsp salt, juice, oil, and mustard in a large bowl, stirring with a wisk. Add the lettuce; toss to coat.
• Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces. Enjoy!