Shrip Cobb Salad

Ingredients:

• 4 slices center-cut bacon (can use turkey 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 mixed greens 
• 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

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

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