Ingredients
Egg Salad Toasts with Avocado:
- Shrimp - 1 lb
- Eggs - 4
- Bacon - 8 slices , chopped
- Cucumber - 1/2 lb , diced ((Use Persian or English for fewer seeds))
- Avocado (small to medium) - 2 , cubed ((Or sub 1 large))
- Cooking oil - 2/3 Tbsp + 1 Tbsp
Roasted Radish and Butter Lettuce Salad:
- Radishes (loose) - 1 lb , trimmed and halved ((~1/2 bunch))
- Cooking oil - 1 Tbsp
- Dijon mustard - 1 tsp
- Honey - 1 tsp
- Apple cider vinegar - 1 1/2 Tbsp
- Olive oil - 3 Tbsp
- Butter lettuce - 1 head , leaves torn or chopped
Prep
- Shrimp - Defrost, rinse, and dry. Toss with salt and pepper.
- Hard boil eggs - Place eggs in a saucepan and cover with cold water by ~1 inch (2.5cm). Sprinkle in some salt and bring to a boil. Once water boils, remove pan from heat and let the eggs sit in the heated water for 11 minutes. Rinse in cold water and peel when they’re cool enough to work with. The easiest way to crack the shell is to just roll it lightly against a hard surface and the shell should crack for easy peeling. (Can be done up to 3 days ahead)
- Radishes - Halve. (Can be done up to 3 days ahead)
- Bacon - Prep as directed. (Can be done up to 5 days ahead)
- Cucumber / Avocado - Prep as directed.
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Make
- Heat oven to 425F (218C) degrees.
- Place radishes on a sheet pan, toss with cooking oil, and roast for 15 to 20 minutes, until they’ve become golden and translucent.
- While radishes are roasting, heat a skillet over medium-high heat. Add first part of oil and then bacon to heated oil. Saute until crispy. Remove from pan and set aside on a paper towel.
- Return pan to heat and add second part of oil. Add in shrimp and cook until pink on the outside and opaque when sliced, 5 to 7 minutes. Remove from heat.
- Whisk together Dijon, honey, vinegar, and olive oil. Season to taste with salt and pepper.
- Toss shrimp, eggs, radishes, bacon, cucumber, avocado, and butter lettuce with vinaigrette. Enjoy your summer shrimp cobb!
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