Shrimp Cobb Salad

Total Time: 34 mins Preparation Time: 22 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 slices bacon, center cut
• 1 lb large shrimp, peeled and deveined (can buy from fish market already peeled and deveined to reduce prep time!)
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, divided
• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil, extra virgin
• 1/2 teaspoon whole-grain dijon mustard
• 1 (10 ounce) package romaine lettuce, salad
• 2 cups cherry tomatoes, quartered
• 1 cup carrot, shredded (about 2 carrots)
• 1 cup frozen whole kernel corn, thawed (may use fresh when in season)
• 1 ripe avocado, peeled, cut into 8 wedges

Recipe

• 1 cook the bacon in a large nonstick skillet over medium heat until crisp. remove the bacon from the pan; cut in half crosswise. remove all put a thin coating of the bacon grease. increase the heat to medium-high. sprinkle the shrimp with paprika and pepper. add the shrimp to the pan; cook 2 minutes on each side or until done (c- shaped, not o shaped -- o shaped is overcooked and tough!) sprinkle with 1/8 tsp salt; toss to coat.
• 2 while the shrimp cooks, combine the remaining 1/8 tsp salt, juice, oil, and mustard in a large bowl, stirring with a wisk. add the lettuce; toss to coat.
• 3 arrange about 1 1/2 cups lettuce mixture on each of 4 plates. top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces. enjoy!