Shrimp Cobb Salad

Ready in 45 minutes

Great for lunch


4 slices Bacon
1 pound Shrimp; peeled
1/2 teaspoon Paprika
1/4 teaspoon Pepper
1/4 teaspoon Salt
2 1/2 tablespoon Lemon juice
1/2 teaspoon Dijon mustard
10 ounce Romaine
2 cups Cherry tomatoes; quartered
1 cup Carrot; shredded
1 cup Frozen corn; thawed
1 Avocado; cut into 8 wedges
1 1/2 tablespoon Olive oil

Original recipe makes 4 Servings



Cook bacon until crisp. Remove from pan and cut in half crosswise. Wipe pan clean. Increase heat to medium-high. Sprinkle shrimp with paprika and peper. Coat pan with cooking spray and cook 2 minutes on each side until done. Sprinkle with 1/8 teaspoon salt.

While shirmp cooks, combine remaining salkt, juice, oil, and mustard in bowl, stirring with whisk. Add lettuce; toss to coat.

Arrange lettuce mix on each plate and top with shrimp, tomatoes, corn, carrots, avocado slices, and bacon pieces


8 points

Verified by stevemur
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Calories Per Serving: 416 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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