What's for Dinner? Grilled Shrimp Cobb Salad

The ever-so-wise Homer Simpson once said, "You don't win friends with salad!" Sometimes, this is true if you are serving something similar to that found along a Golden Corral buffet line: iceberg lettuce with precut carrot sticks in it, cherry tomatoes and [insert dressing of your choice here].  That would put anyone into a food depression.  But wait, salad CAN be delicious.  It's all about the ingredients.  Most people don't take the time to be creative, but just adding one or two different things can make a world of difference!  Yes, there are a lot of ingredients in tonight's recipe, but this salad took me only about 20 minutes to prepare and it was delicious, full of variety and healthy.  Pick and choose what you like and give it a try.  And with all respect to Homer, I think I could win friends with salad.  Enjoy!

Grilled Shrimp Cobb Salad
Serves 2

• 3 strips bacon, diced
• 1/2 lb shrimp, peeled, deveined (you can leave the tails on for looks, if you want, otherwise, take them off)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 ear fresh corn, kernels cut off
• 1/2 head of Romaine lettuce (or lettuce of your choice...use bag if you want), chopped
• 2 Roma or Campari tomatoes, quartered or sliced
• 1/3 avocado, sliced
• 3 stalks heart of palm (from can), sliced in rounds
• 1/4 cup crumbled blue cheese
• 1/4 cup pecans, toasted (TIP, keep nuts in freezer to keep them fresh longer, and to toast, if you have a toaster oven, use it for this...it takes a lot less time).
• Dressing of your choice (I highly suggest Ranch, because it is the greatest condiment known to man).

In a bowl, add shrimp, olive oil, garlic and salt and pepper and stir around.  Let shrimp sit for 10-15 minutes. In the toaster oven, or oven, toast nuts for about 10 minutes on 375.  Check frequently as these can burn quickly.  They should be light and crispy tasting and have a toasty flavor instead of raw flavor. Let cool. Saute bacon in frying pan for a couple of minutes until brown and crispy.  Dump out on a paper towel (grease and all...discard greasy towel once the bacon has blotted a bit). Grill or saute (in same pan) shrimp for 1-2 minutes per side or until just pink and firm (do not overcook...they will be ready before you think they are).  Set aside, with bacon.  Add corn and saute 1-2 minutes until it starts to brown.  Set aside with other toppings.  Build your salad with all the ingredients and top with dressing.  That's what I call a salad!

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