Shrimp Cobb Salad

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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

Recipe uploaded with Shop'NCook for iPhone.

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