Over the past couple of weeks, I've finally gotten back in the kitchen and started whipping up fun recipes. For awhile there at the end of my pregnancy, we were limited to frozen meals and take out! But like I shared in my postnatal nesting confessions, I've had the itch to cook again.

This fabulous salad stems from a recipe I saw on Pinterest, coupled with a few Michelle additions. It's not the most healthy of salads, but it certainly is a good one. I posted a photo on my Instagram account earlier this week and you guys asked to share the recipe... so here you go. Enjoy!

Ingredients

-1 lb. shrimp
-Cajun seasoning
-olive oil
-mixed greens
-can of corn
-onion
-tomatoes
-avocados
 -2 hard boiled eggs
-bacon
-Ranch dressing

(I'm not more specific on the quantity of some of the veggies because you should add them in the amounts you like, to taste! To serve David, HDawg and I, I think I used 6-8 small slices of bacon, 1/4 onion, 2 tomatoes and 2 avocados.)

Directions

Defrost, devein and peel your shrimp. Spread on a baking sheet and cover in olive oil and Cajun seasoning, to taste. Bake at 400 degrees for about five minutes.

Meanwhile, boil the eggs and cook the bacon. I used the cheat bacon that is already cooked and simply needs to be heated in the microwave. Then chop all of the veggies and spread over your salad mixture. Serve with a small drizzling of Ranch dressing and salt and pepper.

Just a note, we generally eat dairy-free in our house for H, but a delicious addition to this salad would be some crumbled blue cheese.

Bon appetit!