grandpa shrimp cobb salad
1 pound 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, cut in half
4 slices cooked bacon, cut (kick it up with grandpa bacon recipe)
3/4 cup blue cheese
1/2 red onion, sliced
Step 1 – Add the shrimp to a bowl. Toss with the butter and garlic until coated. The butter will become hard when coated with the cold shrimp. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
Step 2 – Preheat a grill or grill pan to medium-high heat.
Step 3 – Mix the dressing, Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
Step 4 – Remove the shrimp from the marinade bowl. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
Step 5 – Add the romaine to a large serving bowl or make individual bowls. Arrange the eggs, bacon, shrimp and other fixins on top. Drizzle with the dressing or let them do it individually. Toss and serve immediately.
This is a Grandpa must!
For the bacon, I highly recommend cooking using my grandpa bacon recipe. It will take more time, but worth it. Store the extra bacon in the frig and have it for breakfast. Or if you make Grandpa Bacon for breakfast, save some for the Cobb salad.
This dressing is so easy, and so good. I think its always worth it to make the dressings at home; but this one especially. We like giving each person their own little thing of dressing – restaurant style.
Sometime we use romaine already ripped and washed in the bag, but sometimes we buy it whole and fresh and watch it and dry it. It depends on your time…