Ensalada Cobb de gambas a la parrilla

Ingredientes

• 1/4 cup (78 ml )white wine vinegar
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• Small pinch of salt and black pepper
• 3/4 cup 177 ml light flavored olive oil
• 20 jumbo shrimp (peeled and deveined)
• Salt & ground black pepper
• Lime or lemon zest
• Lettuce of your choice
• 8 slices bacon (cooked)
• 4 hard boiled eggs (cut into wedges)
• 2 avocados (peeled and sliced)
• 16 cherry tomatoes (halved)
• Blue cheese crumbles

Preparación

1. 1

   --- Make the dressing: ---

2. 2

   To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside.

3. 3

   --- Make the salad: ---

4. 4

   Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers.

5. 5

   To a large serving platter, arrange the lettuce. Arrange the rest of the ingredients all over the lettuce. Serve with the dressing.