Shrimp Cobb Salad
Recipe by Kristina Felix | Total time: 20 minutes The best part of a good Cobb salad is that it’s not just a pile of dressed lettuce, it’s a full meal—which makes it ideal for a casual no-cook dinner. Here, frozen pre-cooked shrimp, which thaw in minutes, get tossed with creamy chunks of avocado, juicy cherry tomatoes and crumbled gorgonzola in a spicy-sweet serrano, honey and lime dressing that plays nicely with the brininess of the cheese. Serve it with crusty buttered bread if you have it, or warm tortillas to make cobb tacos tableside. Prefer less heat? Seeding the serrano will dull its kick, but remember, it's got precisely the kind of heat that cools you down on a steamy summer evening. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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