Ensalada Cobb de langostinos al estilo cajún

Ingredientes

• 1 tbsp paprika
• 1/2 tsp dry oregano
• 1/2 tsp dry thyme
• 1/4 tsp cayenne pepper
• 1/8 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 150 g sliced pancetta (or bacon)
• 500 g raw shrimp, peeled and deveined (+ salt and 2 tbsp olive oil)
• 100 g cook corn kernels
• 4 eggs
• 250 g iceberg lettuce
• 1 avocado (cubed)
• 100 g mayonnaise (it can be light)
• 2 tbsp olive oil
• 1/2 lemon (juice only)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp dry oregano
• 1 tsp Dijon mustard
• Milk (any kind)
• Salt and pepper

Preparación

1. 1

   --- For the cajun mix ---

2. 2

   Mix all the ingredients and you're done! I usually do 4 recipes in one go and store what I don't use for later.

3. 3

   --- For the salad ---

4. 4

   Place the pancetta slices on a pan over medium-low heat. It will start to render its fat and become golden. Once golden, remove it from the pan and place it on kitchen paper. Once cold, chop it up.

5. 5

   Mix the shrimp with the olive oil, salt and cajun mix. Preheat a non-stick pan to medium heat and cook the shrimp approximately 2 minutes per side. Remove them and wait for them to cool down.

6. 6

   For the hardboiled eggs, place them in a pot with cold water (it doesn't matter if your eggs were in the fridge or not). Place the pot over high heat and time 8 minutes from the moment it starts to boil. Remove them and place them in a bowl with cold water to stop the cooking process. Then peel them and cut each egg in 8.

7. 7

   Chop up the lettuce and place it at the bottom of the bowl. On top arrange the avocado, shrimp, corn, pancetta and eggs.

8. 8

   --- For the dressing ---

9. 9

   Use a whisk to mix the mayonnaise, mustard, orégano and olive oil.

10. 10

    Add the milk little by little and mix it in until you like the texture. Add salt and pepper to taste.