Cajun Cobb With Shrimp

Ingredients

FOR THE CAJUN SEASONING MIX

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon cayenne pepper

½ teaspoon cayenne pepper

FOR THE CAJUN RANCH DRESSING

½ cup Homemade Mayo (page 7)

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup unsweetened full-fat coconut milk

1 tablespoon freshly squeezed lemon juice (about ½ lemon)

1 tablespoon red wine vinegar

2 tablespoons finely chopped fresh chives

FOR THE SALAD

8 cups thinly sliced romaine lettuce (about 2 medium heads)

1½ cups halved cherry tomatoes

½ cup halved and thinly sliced shallot (about 1 large shallot)

3 hard-boiled eggs, quartered

4 slices no-sugar-added bacon, cooked until crisp and chopped 1 avocado, thinly sliced

FOR THE SHRIMP

1 pound peeled, deveined, and tail-off shrimp (31/40 count)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice (about ½ lemon)

Directions

MAKE THE CAJUN SEASONING MIX: In a small bowl, combine the seasoning ingredients. Set aside.

MAKE THE CAJUN RANCH DRESSING: In a blender or using an immersion blender in a wide-mouth jar, combine the mayo, salt, black pepper, coconut milk, lemon juice, vinegar, and 2¼ teaspoons of the Cajun seasoning mix. Blend until smooth. Stir in the chives and refrigerate until ready to serve. This keeps in the fridge for 5 to 7 days.

MAKE THE SALAD: In a large bowl, combine the romaine, cherry tomatoes, shallot, hard-boiled eggs, chopped bacon, and avocado. Set aside.

PREPARE THE SHRIMP: Pat the shrimp very dry with paper towels. Transfer them to a medium bowl and season with the salt, black pepper, and the remaining Cajun seasoning mix. Toss to combine.

IN a large skillet, heat the oil over medium-high heat. When the oil is hot but not smoking, transfer the shrimp to the skillet and cook, stirring occasionally, until the shrimp are cooked through and no longer translucent, about 6 minutes. Add the lemon juice to the skillet and toss to combine.

ADD the cooked shrimp to the salad and drizzle with the desired amount of the Cajun ranch dressing. Gently toss to coat.