Shrimp Cobb Salad

From cooking light magazine

4 slices center cut bacon
1 lb large shrimp, peeled and deveined
1/2 t paprika
1/4 t black pepper
Cooking spray
1/4 t salt (divided)
2.5 T fresh lemon juice
1.5 T EVOO
1/2 t dijon
1 10 oz package romane lettuce
2 cups cherry tomatoes, quartered
1 cup shredded carrots
1 cup whole kernel corn
1 peeled avacado cut into wedges

Directions: cook bacon and dice. Wipe pan clean with paper towels and increase heat to med-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Cook shrimp 2 minutes on each side or until done. Sprinkle with 1/8 t salt.

Dressing: combine 1/8 t salt, juice, oil, and mustard in the salad bowl with a whisk. Add lettuce and toss to coat.

Top woth the remaining ingredients and serve!




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