![Shrimp Cobb Salad with Bacon Dressing](https://cdn.statically.io/img/www.southernliving.com/thmb/UVaB2xNX8ZF_M4c_EhD8Mut6SvQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2548601_qfsba_shrimp_cobb_salad_115_0_0_0-2000-824d285aa3d741b4b66ccc05f56f542d.jpg)
Ingredients
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4 thick-cut bacon slices
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1 head romaine lettuce (about 14 oz.), chopped
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2 hard-cooked eggs, peeled and cut into wedges
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3/4 pound poached or steamed large peeled and deveined shrimp
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1 cup halved cherry tomatoes (from 1 pt. tomatoes)
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1/2 cup chopped red onion (from 1 onion)
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1 ripe avocado, chopped
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4 ounces blue cheese, crumbled (about 1 cup)
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1 garlic clove, crushed
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/4 teaspoon granulated sugar
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3 tablespoons extra-virgin olive oil
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2 tablespoons red wine vinegar
Directions
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Cook bacon in a skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Set bacon aside. Pour drippings into a small bowl; set aside to cool slightly.
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Reserve 1 bacon slice. Roughly chop remaining 3 bacon slices, and arrange on a large platter with lettuce, eggs, shrimp, tomatoes, onion, avocado, and cheese.
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Crumble reserved bacon slice into a food processor. Add garlic, salt, pepper, and sugar; pulse until finely chopped, about five times. Add reserved drippings, olive oil, and vinegar; process until blended. Drizzle over salad; serve immediately.