Dreaming of summer with this shrimp Cobb salad. This is my favorite salad anytime of the year but always reminds me of simple summer recipes. I hope you try this one out, it’s so good!
Cook bacon in a large skillet over medium until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes. Whisk together zest and juice, oil, and cilantro; season with salt and pepper. Toss romaine with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado, and turkey bacon. Season with salt and pepper; serve, with remaining dressing.
