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Shrimp Cobb Salad
Nb persons: 0
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| 4 slices | center-cut bacon |
| 1 lb | large shrimp, peeled and deveined |
| 1/2 tsp | paprika |
| 1/4tsp | black pepper |
| Cooking spray | |
| 1/4 tsp | salt, divided |
| 21/2 tbsp | fresh lemon juice |
| 11/2 tbsp | olive oil |
| 1/2 tsp | whole-grain Dijon mustard |
| 1 (10 oz ) 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 |
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 tsp salt; toss to coat.
While the shrimp cooks, combine remaining 1/8 tsp salt, juice, oil and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
Arrange about 11/2 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.
fat 15.2
protein 30
carb 21.8
fiber 7.5
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