Grilled Deconstructed Shrimp Cobb Salad

1. 1

   In a high-powered blender or food processor, blend all the ingredients until your desired smoothness

2. 2

   Tail (if desired), peel, and de-vein your shrimp if necessary. In a large bowl, coat them in the lime juice, honey, garlic, salt, and pepper. Cover and refrigerate until the end.

3. 3

   Bring 6 cups of water to a boil. Boil the two eggs for as little as 5 minutes (soft boil) or as long as 12 minutes (hard boil). Rinse the, under cold water and carefully peel them.

4. 4

   On a grill or in a grill pan set to medium-high, fry up the bacon strips for 5-7 minutes on each side. If you're using a grill pan, this rendered bacon fat will come in handy.

5. 5

   At the same time, grill the split avocado and the grape tomatoes for 5 minutes tops or until the tomatoes sizzle and burst (it's OK if they do, just be careful)

6. 6

   Slice the heart of romaine in half and grill it for 5 minutes without flipping.

7. 7

   Last but not least, throw the shrimp on the grill. They will cook fairly quickly so don't take your eyes off them! 3 minutes each side or until they've got some char.

8. 8

   Assemble salad as follows: romaine, bacon, shrimp, avocado, eggs, tomatoes, blue cheese crumbles, dressing. Bon appetit!

* Per serving · 4 servings · Values may vary.