• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 slices of bacon
  • 1 lbs shrimp, peeled and deveined
  • ½ tsp paprika
  • Cooking spray
    Salt and pepper to taste
  • 2½ tbsp fresh lemon juice
  • 1½ tbsp extra-virgin olive oil
  • ½ tsp whole-grain Dijon mustard
  • 1 (10-ounce) package romaine salad
  • 2 cups cherry tomatoes, quartered or halved
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges
  1. Instructions
  2. Heat a large skillet over medium heat. Cook the bacon until crisp. Remove the bacon from the skillet and wipe the skillet clean
  3. Season the shrimp with paprika and pepper. Coat the skillet with cooking spray. Heat the skillet to medium-high heat and add shrimp to the pan. Cook for 2 minutes on each side or until cooked through. Season with salt.
  4. In a large bowl, combine lemon juice, olive oil, mustard and salt, stirring with a whisk. Add lettuce and toss to coat.
  5. Arrange the salad by combining about ¼ of each of the lettuce mixture, cherry tomatoes, corn, bacon and avocado to make 4 servings. Serve and enjoy.