Mexican Cobb Salad
Total Time
35 minutes
Prep Time
25 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 2-3 heads Romaine Lettuce (shredded)
- ½ cup freshly grated Monterey jack cheese
- 1 cup Black Beans
- 1 cup Corn
- 1 recipe Guacamole
- 1 recipe Pico de Gallo
- 1/2 lb medium shrimp (peeled and de-veined)
- 1 lemon (juiced)
- 1 teaspoons red pepper flakes
- ½ teaspoon garlic powder
- kosher salt and freshly cracked black pepper
- olive oil for drizzling
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Preparation
Step 1
For the Spicy Shrimp
Step 2
Combine the shrimp with the lemon juice, red pepper flakes, garlic powder, salt and pepper. Toss to combine. Heat a large skillet over high heat with a drizzle of olive oil. Add shrimp and sauté until pink and fully cooked. Remove and set aside.
Step 3
On a large platter combine the romaine, cheese, black beans, corn, guacamole, pico and shrimp. Garnish with cilantro leaves and serve.
Step 4
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