Well, hello beautiful weather!

For some reason when the weather gets all beautiful and warm outside, it makes me crave seafood.  It’s probably because I associate seafood with the beach and I’m dying to be at the beach all of the time.  I should just move there.  Seriously.  Not only that, though, but Frank absolutely loved the chicken Cobb salad I made last time (even if he ate it dry because he hated my homemade buttermilk ranch dressing – he said it tasted like cream cheese.  There wasn’t even cream cheese in it!).  Well, I can tell you – both the salad and the dressing were a success this time around!  (And I’m still thinking of different ways to make a Cobb salads – any ideas??)

Shrimp Cobb Salad

serves 2

• 1 lb medium shrimp, peeled and deveined
•  2 tbsp olive oil
• Old Bay seasoning
• 6 c romaine lettuce
• 1 avocado, peeled and diced
• 2 large eggs, hard boiled
• 4 slices bacon, cooked and crumbled
• 1/2 c blue cheese crumbles
• grape tomatoes, halved
• 1 c corn kernels

Heat oven to 425 degrees F.  Rinse the shrimp and pat dry with a paper towel.  Place on a foil lined baking sheet, drizzle with olive oil and sprinkle with Old Bay seasoning.  Place in oven and bake for about 5 minutes or until shrimp is pink in color.  Place romaine lettuce on a large plate (like the last one, these salads are large) and top with ingredients in a striped design.  Drizzle with honey mustard dressing (recipe below).

Honey Mustard Dressing

• 4 tbsp olive oil
• 3 tbsp yellow mustard
• 3 tbsp honey
• 1 tbsp apple cider vinegar

Whisk ingredients together.  Add water a little at a time (approx 1 tbsp) if you want a thinner consistency.