Mexican Cobb Salad
Servings: 8 + servings
Ingredients
For the Salad
- 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
For the Spicy Shrimp
- 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
Instructions
For the Spicy Shrimp
- 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.
- On a large platter combine the romaine, cheese, black beans, corn, guacamole, pico and shrimp. Garnish with cilantro leaves and serve.