Crab and Shrimp Seafood Cobb Salad

V pound bay shrimp

6 cups romaine lettuce, sliced

3-4 cocktail tomatoes, diced

Va pound snow crab meat

2 hard boled eggs, diced (not pictured but essential!})

2 ounces crumbled blue cheese

1 avocado , sliced

For the Market Street Red Wine Vinaigrette:

2 cup red wine vinegar

½ cup canola oil

2 tablespoons shallots , minced

1 tablespoon crushed black peppercorns

1 tablespoon fresh Italian parsley, chopped

V2 tablespoon kosher salt

In a large sauté pan or skillet, cook the diced bacon until cooked through, drain on a paper towel and cool.

Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce.

Serve with 4 to ½ cup of the red wine vinaigrette dressing and refrigerate the rest for later salad making.

For the Market Street Red Wine Vinaigrette:

Place the ingredients in a large bowl and whisk together, or place in a jar with a fitted lid and shake until

combined. makes 1 cup.

Enjoy!