Bo and I have a tradition of cooking together on Sunday nights. Sometimes it’s a roasted chicken or a Greek salad, but regardless it is a great start to the week.

Tonight we gained inspiration for our meal from this month’s Cooking Light. As soon as we saw the vibrant, colorful cover we knew we had to try it.

The recipe was flavorful, simple, and in expensive! We had most of the ingredients which made this afternoon’s Whole Food shopping trip short and sweet. We altered the recipe a bit and used turkey bacon instead of the regular bacon they recommended and we used quartered roma tomatoes instead of grape tomatoes since we had these items on hand.

My favorite part of this meal was that we were able to create it together! Bo cooked the shrimp and bacon while I chopped the vegetables and made the homemade dressing.

The end result was a warm salad that left us satiated and looking forward to leftovers!

I highly recommend adding this Shrimp Cobb Salad recipe to your lineup this week as it is a winner for both the men and ladies. The salty turkey bacon and crisp shrimp give a kick to the butter lettuce and tomatoes which could otherwise be quite boring on their own.