Shrimp Cobb Salad
4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt,
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 romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges
Cook bacon in a large nonstick skillet over medium heat until crisp and remove from the pan.
Wipe pan clean with paper towels, coat with coconut oil and Increase heat to medium-high. Add shrimp Sprinkled with paprika and pepper to pan and cook 2 minutes on each side or until done.
While the shrimp cooks, combine salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce and toss to coat.
Arrange about 1 1/2 cups lettuce mixture on each plate. 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.