Instructions:
- Prepare the Creamy Basil Dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and honey until smooth.
- Stir in the finely chopped basil leaves.
- Season with salt and pepper to taste. Adjust the seasoning if needed. Refrigerate until ready to use.
- Cook the Shrimp:
- Heat olive oil in a skillet over medium-high heat.
- In a bowl, toss the shrimp with paprika, garlic powder, salt, and pepper.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and set aside.
- Assemble the Salad:
- On a large platter or individual serving plates, arrange the mixed salad greens as the base.
- Top with cherry tomatoes, avocado slices, hard-boiled egg quarters, crumbled bacon, and crumbled blue cheese.
- Arrange the cooked shrimp evenly over the salad.
- Serve:
- Drizzle the creamy basil dressing over the salad just before serving.
- Garnish with additional fresh basil if desired.
Tips for Success:
- Shrimp: Ensure not to overcook the shrimp to keep them tender and juicy. They should be pink and opaque when done.
- Dressing: The creamy basil dressing can be made a day ahead to let the flavors meld together. Store in an airtight container in the refrigerator.
- Cheese: If you’re not a fan of blue cheese, feta or goat cheese are great alternatives that pair well with the shrimp and salad ingredients.
This Shrimp Cobb Salad with Creamy Basil Dressing offers a delightful mix of textures and flavors, from the crispy bacon to the creamy avocado and zesty dressing. It’s not only visually appealing but also packed with protein and fresh vegetables, making it a nutritious and satisfying choice for any meal. Enjoy this refreshing salad as a standout dish for a special occasion or as a flavorful everyday meal!
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