Shrimp Cobb Salad

• 4 slices center-cut bacon
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon ground paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt, divided
• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon whole grain Dijon mustard
• 1 (10 ounce) package romaine lettuce hearts, chopped
• 2 cups cherry tomatoes, quartered
• 1 ripe avocado, cut into wedges
• 1 cup shredded carrots

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from skillet and lay on paper towels; cool for 5 minutes. Crumble bacon into bits.
2. Drain skillet of all but 1 tablespoon bacon drippings. Reheat skillet to medium-high heat. Season shrimp with paprika and black pepper. Saute shrimp until opaque, about 2 minutes each side. Season with 1/8 teaspoon salt.
3. Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.
4. Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.

center, shrimp, ground paprika, ground black pepper, salt, lemon juice, extravirgin olive oil, whole grain dijon mustard, romaine lettuce hearts, cherry tomatoes, avocado, carrots

Taken from www.allrecipes.com/recipe/258665/shrimp-cobb-salad/ (may not work)