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

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!

bacon, shrimp, paprika, black pepper, salt, lemon juice, olive oil, wholegrain, romaine lettuce, cherry tomatoes, carrot, kernel corn, avocado

Taken from www.food.com/recipe/shrimp-cobb-salad-480579 (may not work)