Shrimp Cobb Salad

A typical Cobb salad has chicken and hard-cooked eggs; this recipes stars shrimp and corn.  Makes 4 servings in under 20 minutes.  Round out this salad with a piece of crusty bread.

What you’ll need:

  • 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
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 (10-ounce) package romaine lettuce
  • 2 cups cherry tomatoes, quartered
  • 1 cup shredded carrots
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe avocado, cut into 8 wedges
What you’ll do:
  • Cook bacon in a skillet until crisp.  Remove from pan; cut in half.
  • Wipe the skillet clean with paper towels.
  • Increase heat to medium-high.
  • Sprinkle shrimp with paprika and pepper.
  • Coat pan with cooking spray and add shrimp.  Cook 2 minutes on each side (or until pink).
  • Sprinkle with 1/8 teaspoon salt, toss.
  • While the shrimp cooks, combine the remaining 1/8 teaspoon salt, juice, oil and mustard in a large bowl with a whisk.
  • Add lettuce; toss to coat.
  • Arrange 1 1/2 cups lettuce mixture on each plate.
  • Top each with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges and 2 bacon pieces.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!
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