Shrimp Cobb Salad

I LOVE cobb salads, although I'm accustomed to hard-boiled eggs, blue cheese, and chicken in them, but this one is excellent AND takes advantage of the fresh Bay shrimp! :) The dressing for this salad s amazing too, so I'm including a "Sauces" label to this recipe to remind myself to make it again for other salads! We had Bacon-Cheddar Corn Muffins on the side ~ great way to get a bread in to the meal.

Yield: 4 servings

Total: 20 Minutes 

Ingredients:

• 4 slices center-cut bacon 
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper 
• Cooking spray 
• 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 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 

Preparation:

1. 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 teaspoon salt; toss to coat.
2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add 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.

Nutritional Information:

• Calories: 332
• Fat: 15.2g
• Saturated fat: 2.9g
• Monounsaturated fat: 8g
• Polyunsaturated fat: 2.6g
• Protein: 30g
• Carbohydrate: 21.8g
• Fiber: 7.5g
• Cholesterol: 181mg
• Iron: 4.3mg
• Sodium: 551mg
• Calcium: 110mg