Ingredients:

  • 1/2 cup Greek Yogurt (full fat preferred)
  • 1/4 cup Mayonnaise (or additional yogurt)
  • 3 Tbsp Fresh Lime Juice
  • 1/2 cup Fresh Cilantro (Coriander), packed
  • 1 large Garlic Clove, roughly chopped
  • 1/2 small Jalapeño Pepper, seeded (optional)
  • 2-4 Tbsp Water or Milk (to thin)
  • Sea Salt & Black Pepper, To taste
  • 1 lb Large Raw Shrimp (Prawns), peeled & deveined
  • 2 Tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Chili Powder (Ancho or standard)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Fine Sea Salt
  • 1 large head Romaine Lettuce, roughly chopped
  • 4 Large Eggs, hard-boiled, quartered
  • 1 standard can Black Beans, rinsed and thoroughly drained
  • 1 cup Sweetcorn (fresh or frozen), roasted/charred
  • 1 cup Cherry Tomatoes, halved
  • 1 large Avocado, diced (tossed with lime juice)
  • 1/4 small Red Onion, finely diced
  • 1/3 cup Cotija Cheese, crumbled
  • 1/2 cup Tortilla Strips or Crispy Tortilla Chips

Instructions:

  1. Boil the Eggs: Place eggs in a saucepan, cover with cold water, bring to a rolling boil, turn off the heat, cover, and set a timer for 9 minutes. Drain, shock immediately in ice water, then peel and quarter once cooled.
  2. Make the Crema: Combine all Crema ingredients (Yogurt, Mayo, Lime Juice, Cilantro, Garlic, Jalapeño, Salt/Pepper) in the food processor. Blend until perfectly smooth. Taste and thin with 1-2 Tbsp water if the texture is too thick. Place in the fridge to chill and allow the flavours to marry.
  3. Prep Vegetables: Rinse and drain the black beans. Lightly char the corn kernels in a dry skillet for 3-5 minutes until browned. Chop lettuce, halve tomatoes, and dice the avocado (toss the avocado gently with a squeeze of lime juice to prevent browning).
  4. Marinate the Shrimp: Pat the shrimp very dry. Toss with the 2 Tbsp Olive Oil, Smoked Paprika, Cumin, Chili Powder, Garlic Powder, and Salt.
  5. Sear the Shrimp: Heat a skillet or grill pan over medium-high heat. Add the shrimp in a single layer (work in batches if necessary) and cook for 1.5 to 2 minutes per side until opaque pink. Immediately remove from the heat and set aside to cool slightly.
  6. Lay the Base: Spread the chopped Romaine lettuce evenly across a large platter or shallow serving bowl.
  7. Create the Cobb Rows: Arrange the remaining ingredients (shrimp, eggs, avocado, corn, beans, tomatoes, cheese, red onion) in distinct, attractive rows across the lettuce base for visual contrast.
  8. Serve: Garnish with crumbled Cotija cheese and the crispy tortilla strips just before serving. Drizzle about half of the prepared Cilantro-Lime Crema over the top and serve the remaining dressing on the side.