Tasty Tuesday - Shrimp Cobb Salad

While I was getting my hair done for Katie's wedding back in May, I was flipping through a Cooking Light magazine. I don't know if it was because I hadn't eaten lunch yet or what, but I was obsessed with every recipe in the mag and took Blackberry pics so that I could remember them! Fast forward to yesterday morning when I was looking through pics of me with various wigs on (more on that later) and came across the previously mentioned recipes! This recipe was perfect for lunch - I like to spoil Cameron and fix him a yummy lunch when I'm home from work during the day because it rarely happens. Hope yall enjoy!

Shrimp Cobb Salad

From Cooking Light

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.