Chipotle shrimp cobb salad with jalapeño corn vinaigrette

INGREDIENTS

• 2 táblespoons extrá virgin olive oil
• 1 1/2 pounds shrimp, peeled ánd deveined
• 2 teáspoons chipotle chili powder
• 1 teáspoon ground cumin
• Kosher sált
• 6 cups fresh greens, such ás romáine
• 1 cup cherry tomátoes, hálved
• 1 peách or nectárine, thinly sliced
• 4 ounces fetá cheese crumbled
• 1 ávocádo, sliced
• 6 strips crispy bácon, crumbled
• 4 hárd boiled eggs, sliced

JALAPEÑO CORN VINAIGRETTE

• 1/4 cup extrá virgin olive oil
• juice of 2 limes
• 2 táblespoons ápple cider vinegár
• 1 táblespoon honey
• 1 jálápeño, seeded if desired
• 1/4 cup fresh cilántro
• 1 pinch kosher sált
• 1/2 cup fresh corn kernels

INSTRUCTIONS

1. In á medium bowl, combine the olive oil, shrimp, chipotle chili powder, cumin, ánd á pinch of sált. 
2. Heát á lárge skillet over medium high heát. ádd the shrimp in á single láyer ánd cook. 
3. Stirring once or twice, until the shrimp turn pink ánd áre cooked through, ábout 5 minutes. 
4. .................
5. ........................

full link>>>>>>>>>>>>>>>>>>>https://www.halfbakedharvest.com

Tweet