Shrimp Cobb Salad

By Katecooks

calories 332, FAT 15.2g, protein 30g, carb 21.8g, Fiber 7.5g, Chol 181mg,Iron 4.3mg ,Sodium 551mg;calc 110mg

Ingredients

• 4 slices center-cut bacon
• 1 pound large shrimp , peeled and deveined
• 1/2 teaspoon parika
• 1/4 teaspoon black pepper
• cooking spray
• 1/4 teaspoon salt,divided
• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin oil
• 1/2 teaspoon whole grain Dijon mustard
• 1 (10-ounce) package romaine salad
• 2 cups cherry tomatoes quartered
• 1 cup shredded carrots ( about 2 carrots )
• 1 cup frozen whole kernel corn , thawed
• 1 ripe peeled avocado, cut into 8 wedges

Details

Servings 4

Preparation

Step 1

1. Cook bacon in a large 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 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 wisk . 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.