Shrimp Cobb Salad

• 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
  

directions

• 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.
• 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.
• 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!