Shrimp Cobb Salad

This salad was excellent. I made this with my friend Niki Reynolds and I found the recipe in Cooking Light magazine (May 2011).

  • 4 slices bacon
  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • olive oil or cooking spray
  • 1/4 teaspoon salt, divided
  • 2.5 tbsp fresh lemon juice
  • 1.5 tbsp extra virgin olive oil
  • 1/2 tsp whole-grain Dijon mustard
  • 1 (10 oz) package romaine salad
  • 2 cups cherry or grape tomatoes, quartered
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup frozen whole-kernal corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges
  1. Cook bacon until crisp. Remove from skillet and cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with olive oil or cooking spray. Add shrimp and cook 2 minutes on each side until done. Sprinkle with 1/8 tsp of salt; toss to coat.
  2. While the shrimp cooks, combine remaining 1/8 tsp salt, juice, oil and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  3. Arrange about 1.5 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.

(serves 4)


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