Shrimp Cobb Salad

*From Cooking Light magazine

Shrimp Cobb Salad

4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 t. paprika
1/4 t. black pepper
Cooking spray
1/4 t. salt, divided
2 1/2 T. fresh lemon juice
1 1/2 T. extra virgin olive oil
1/2 t. whole-grain Dijon mustard
1 (10 oz) package romaine salad
2 C. cherry tomatoes, quartered
1 C. shredded carrots (about 2 carrots)
1 C. frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges

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 t. salt; toss to coat.

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

3. Arrange about 1 1/2 C. lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 C. tomatoes, 1/4 C. carrot, 1/4 C. corn, 2 avocado wedges, and 2 bacon pieces. Yield: 4 servings.

My take: The shrimp seasoning was really good. I did make it a little less healthy by adding more bacon (if I'm going to cook bacon, I want to cook a lot of it) and leaving out the corn (it just didn't sound that yummy to me). I also made the recipe a little easier by just using baby carrots and not quartering the tomatoes. This recipe was great and will definitely be repeated.