Food: Dinner Tonight – Shrimp Cobb Salad

San Francisco’s Indian summer temps are in full swing this week. Which mean, we can shift our meals to salads, rather than the hearty comfort food we crave during our cold summer months.  Last night, while ordering Chicken cobb salad at one of my favorite restaurants, I realized, I wanted the same thing for dinner tonight – except I aim to swap out the chicken for shrimp, with a few ingredients I am switching up not because of keto, but rather a seasonal thing. This recipe is fine the way it is:

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds shrimp, peeled and deveined
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cumin
  • Kosher salt
  • 6 cups fresh greens, such as romaine
  • 1 cup cherry tomatoes, halved
  • 1 peach or nectarine, thinly sliced   {since peach is out of season, try adding tart green apples}
  • 4 ounces feta cheese crumbled
  • 1 avocado, sliced
  • 6 strips crispy bacon, crumbled
  • 4 hard boiled eggs, sliced

JALAPEÑO CORN VINAIGRETTE

  • 1/4 cup extra virgin olive oil
  • juice of 2 limes
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey  {omit not really necessary}
  • 1 jalapeño, seeded if desired
  • 1/4 cup fresh cilantro
  • 1 pinch kosher salt
  • 1/2 cup fresh corn kernels {more}
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