Grilled shrimp cobb salad
Indulge in a mouthwatering experience with this grilled shrimp cobb salad. Bursting with fresh flavors and vibrant colors, it's a delightful culinary delight.
Ingredients:
- 450g jumbo shrimp, peeled and deveined
- 4 tablespoons (1/2 stick) butter, melted
- 2 cloves garlic, minced
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 1 tablespoon chopped fresh chives
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 2 dashes Jamaican hot pepper sauce, preferably Pickapeppa
- Kosher salt and freshly ground black pepper
- 2 heads romaine, leaves separated
- 2 large hard-boiled eggs, crumbled
- 4 slices cooked bacon, crumbled
Instructions:
- Place the prawns in a spacious bowl. Mix with the melted butter and crushed garlic until all prawns are coated evenly. Cover the bowl with a plastic wrap and place it in the refrigerator for a minimum of 10 minutes and a maximum of 30 minutes.
- Heat up a grill or a grill pan over medium-high temperature.
- Combine the mayonnaise, buttermilk, chopped chives, garlic powder, parsley, and hot sauce in a separate bowl. Season with salt and pepper. Keep it aside for later use.
- Take the prawns out of the marinade and shake off any excess liquid. Transfer them to the hot grill and cook until they are cooked through and turn opaque, which should take around 2 minutes per side. Put the grilled prawns aside.
- In a large serving bowl, mix the romaine lettuce. Arrange the boiled eggs, crispy bacon, and grilled prawns on top of the lettuce. Drizzle the prepared dressing over the salad. Gently toss everything together and serve immediately.
Summary:
- Calories: 3050 kcal
- Fat: 257 g
- Protein: 139 g
- Carbs: 61 g
- Potassium: 5089 mg
- Magnesium: 396 mg