Ingredients:

  • 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
  • 3 Tbsp Fresh Lime Juice (for vinaigrette)
  • 1 tsp Agave Nectar or Honey (for vinaigrette)
  • 1/2 tsp Ground Cumin (for vinaigrette)
  • 1/4 tsp Chipotle Chili Powder (for vinaigrette)
  • 1/4 tsp Fine Sea Salt (for vinaigrette)
  • 1/8 tsp Black Pepper (for vinaigrette)
  • 1 lb Large Prawns (Shrimp), raw, peeled, deveined
  • 1 Tbsp Olive Oil (for sautéing shrimp)
  • 1 tsp Chili Powder (for shrimp)
  • 1/2 tsp Garlic Powder (for shrimp)
  • Zest of 1 whole lime (for shrimp)
  • Salt and Pepper to taste (for shrimp)
  • 8 oz Romaine or Little Gem Lettuce, washed, dried, and roughly chopped
  • 4 large Eggs, hard-boiled and chopped/quartered
  • 4 slices Smoked Bacon, cooked until crisp and crumbled (optional)
  • 1 cup Black Beans, canned, rinsed, and drained
  • 1 cup Charred Corn, frozen or canned, sautéed/grilled
  • 1 cup Cherry Tomatoes, halved or quartered
  • 1 large Avocado, ripe, diced
  • 1/2 cup Cotija Cheese, crumbled
  • 1/4 cup Fresh Cilantro, roughly chopped, for garnish

Instructions:

  1. Hard-Boil the Eggs: Place eggs in a saucepan, cover with cold water, bring to a rolling boil, turn off the heat, cover, and let sit for 9 minutes. Transfer immediately to an ice bath, then peel and chop/quarter once cool.
  2. Cook the Bacon and Char the Corn: Cook bacon in a skillet until crisp. Remove and crumble. In the same skillet, sauté the corn over medium-high heat until slightly blackened in spots. Set both aside.
  3. Make the Vinaigrette: In a small bowl or jar, combine the Extra Virgin Olive Oil, Lime Juice, Agave Nectar, Cumin, Chipotle Chili Powder, Salt, and Pepper. Whisk vigorously until emulsified.
  4. Sauté the Shrimp: Pat the raw prawns dry and toss with chili powder, garlic powder, lime zest, salt, and pepper. Heat 1 Tbsp oil in the skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until opaque. Remove immediately.
  5. Prepare the Base: Spread the chopped Romaine lettuce evenly across a large platter or into four individual bowls.
  6. Arrange the 'Cobb' Rows: Lay out the prepared ingredients in striking, side-by-side rows on top of the lettuce: Chili-Lime Shrimp, Hard-Boiled Eggs, Diced Avocado, Charred Corn and Black Beans (mixed), Cherry Tomatoes, and Crumbled Bacon.
  7. Finish and Dress: Sprinkle the crumbled Cotija cheese and fresh cilantro over the entire platter. Drizzle about two-thirds of the Chili-Lime Vinaigrette evenly over the salad just before serving, offering the remaining dressing on the side.