I promise you this salad tastes just as good as it looks!
Shrimp Cobb Salad
- 1/2 t olive oil
- 1/2 c shrimp peeled, tail-off
- 1/2 t garlic minced
- 2 c spinach
- 1 egg hard-boiled, sliced
- 2 strips sugar-free bacon cooked and crumbled
- 1/2 avocado sliced
- 1/4 c cucumber chopped
In a small skillet, heat olive oil over medium heat. Add shrimp and garlic. Cook until shrimp is pink and no longer translucent in color. On a large plate, place spinach. Top with shrimp, egg, bacon, avocado, and cucumber.