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Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 ½ pounds shrimp, peeled and deveined
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cumin
  • Kosher salt
  • 6 cups fresh greens, such as romaine
  • 1 cup cherry tomatoes, halved
  • 1 peach or nectarine, thinly sliced
  • 4 ounces feta cheese crumbled
  • 1 avocado, sliced
  • 6 strips crispy bacon, crumbled
  • 4 hard boiled eggs, sliced
  • subheading: JALAPEÑO CORN VINAIGRETTE:
  • ¼ cup extra virgin olive oil
  • juice of 2 limes
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 jalapeño, seeded if desired
  • ¼ cup fresh cilantro
  • 1 pinch kosher salt
  • ½ cup fresh corn kernels
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