Shrimp Cobb Salad

Ingredients

• 1  avocado ripe peeled cut into 8 wedges
• 0.3 teaspoon pepper black
• 1 cup carrots shredded ( 2 carrots)
• 2 cups cherry tomatoes quartered
• 1 cup whole-kernel corn frozen thawed
• 2.5 tablespoons juice of lemon fresh
• 1.5 tablespoons olive oil extra-virgin
• 0.5 teaspoon paprika 
• 10 ounce romaine salad 
• 0.3 teaspoon salt divided
• 1 pound shrimp deveined peeled
• 4 slices center-cut bacon 
• 0.5 teaspoon whole-grain dijon mustard 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high.
3. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray.
4. Add shrimp to pan; cook 2 minutes on each side or until done.
5. Sprinkle with 1/8 teaspoon salt; toss to coat.
6. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk.
7. Add lettuce; toss to coat.
8. 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.