Shrimp Cobb Salad

Eat with your eyes first and gaze upon this salad. Doesn’t this look good?  I thought so too.  So when I glanced at the cover of Cooking Light Magazine and saw it, I immediately added it to my menu for the week.  Beautiful to look at and delightful to eat, the flavor of this salad won’t disappoint.  It goes together quick and you can just omit the ingredients you don’t like.  Don’t want the calories of bacon?  Leave them out.  Seafood turn your stomach?  Substitute chicken.  There isn’t any dairy to weigh you down and it is so beautiful to look at, I was thrilled to pause and take its picture. And my daughter was happy to eat it. Shrimp Cobb Salad
Adapted from Cooking Light

4 slices bacon

1 lb large shrimp, peeled and deveined
1/2 tsp paprika
salt and pepper
olive oil
1 pkg romaine lettuce
cherry tomatoes
shredded carrots
frozen whole-kernel corn, thawed
avocado, peeled and sliced

Dressing:
juice of half a lemon
1/4 c olive oil
1 tsp Dijon mustard
1 tsp honey

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble.  Wipe the pan clean and drizzle in some olive oil and heat over medium to medium-high heat.  Toss shrimp with paprika and just a bit of salt and pepper.  Cook shrimp 2 minutes on each side or until done.  While the shrimp cooks, mix dressing ingredients with a whisk.  Build salad however you like and drizzle with dressing.