Shrimp Cobb Dinner Board
8 slices bacon, cut into 1-inch pieces
30 shrimp, peeled and deveined (pat shrimp dry with paper towel, sprinkle lightly with salt & pepper)
2 hard boiled eggs, sliced
2 tomatoes, chopped and/or sliced
3 scallions, sliced
1/2 cucumber, peeled and sliced into moons
1 head of iceberg lettuce or about 8 bibb/butter lettuce cups
1 hunk of blue cheese, 1 hunk of cheddar cheese
Salt & Pepper
2 Limes, quartered (optional, for serving)
1 handful cilantro
1 tsp honey
1/2 C water
Salt, to taste
½ lemon or lime, juice only
COOK bacon in a large non-stick skillet over medium heat until crispy, about 10 minutes.
REMOVE bacon with a slotted spoon or tongs to a plate with paper towel. Set aside.
RESERVE bacon fat in small bowl and add back 1 TBSP.
COOK shrimp, about 10 at a time, in the same skillet for about 2 minutes on each side, until turning white and opaque. Add additional bacon fat as needed for cooking. Set aside.
ADD avocado, cilantro, honey, water, salt and lemon juice to a food processor. BLEND until smooth (add more water if desire a thinner consistency) scraping sides down as needed. SET ASIDE in a small bowl. (Dressing can be made a day ahead).
ARRANGE all ingredients and dressing on your board and serve. Crumble off some of each cheese but leave the block on the board.
*There are so many ways to make a dinner board: spread out a giant piece of kraft paper, cover a large rimmed baking sheet with foil, use a large platter, use a large cutting board.