When Shrimp Met Avocado

May's Cooking Light magazine

featured the most mouth watering picture yet,

Shrimp Cobb Salad.

I instantly knew we had to try it!

The recipe was like one part home (Cali)

and one part seafood heaven.

I knew that with ingredients like these

nothing but pure delight could come out of the kitchen.

 The cooked shrimp were a spectacular palate
for both the flavors of the bacon and paprika.

 All the ingredients were easy to prepare and assemble together.
The mustard lemon vinaigrette was simple to make and very flavorful.

No matter how you set up your salad,
you will get a whole lot of flavors.

Preferring a separatist approach
(this way nothing distracts from the shrimp and avocado flavors).

 

And a mixed approach for the flavor adventurer.

And again,
Shrimp Cobb Salad from Cooking Light

Notes:
Avocados are difficult to pick but
an excellent way to do it is to make sure
the avocado is not too soft,
a firmer avocado is preferable.
Once you get home,
place the avocado in a paper bag
on top of the fridge.
Check on it in the next couple of days.
You will know when it's ready,
when the skin has a slight give.