Shrimp Cobb Salad

By á-2595

Ingredients

• 4 slices bacon
• 1 pound large shrimp
• 1/2 tsp paprika
• 1/4 tsp black pepper
• Cooking spray
• 1/4 tsp salt, divided
• 2 1/2 tbsp fresh lemon juice
• 1 1/2 tbsp evoo
• 1/2 tsp whole grain dijon mustard
• 1 (10oz) pkg romain lettuce
• 2 cups cherry tomatoes, quartered
• 1 cup shredded carrots (about 2 carrots)
• 1 cup frozen whole kernal corn
• 1 ripe avacado, cut into 8 wedges

Preparation

Step 1

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add 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.