A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette!
4.8 stars (4 ratings)
Ingredients
1poundmedium shrimp, peeled and deveined
2tablespoonsolive oil, divided
1tablespoonEmeril’s Essence Creole Seasoning
4slicesbacon, diced
2large eggs
5cupschopped romaine lettuce
1avocado, halved, seeded, peeled and diced
1cupcanned corn kernels, drained
½cupcrumbled goat cheese
For the Cilantro Lime Vinaigrette
1cuploosely packed cilantro, stems removed
Juice of 1 lime
1jalapeño, optional
2clovesgarlic
Kosher salt and freshly ground black pepper, to taste
2tablespoonsolive oil
2tablespoonsapple cider vinegar
Instructions
To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.