Shrimp Cobb Salad

I just love cooking my fresh shrimp in the hint left from the bacon in this recipe. Makes for a lovely lunch or light dinner! From Cooking Light with one minor change....my non-stick skillet states not to use cooking spray, so I've eliminated that and left a bit of oil to cook with. If you have another type of skillet, feel free to wipe the skillet and spray with oil before cooking the shrimp.....personally I prefer to leave a bit of that bacon flavor!

• Ready In: 34 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
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. Enjoy!