Shrimp Cobb Salad

“The cure for anything is salt water – sweat, tears, or the sea.” –Isak Dinesen


4 slices nitrate free bacon

1 lb large shrimp, deveined

1/2 teaspoon paprika

Salt and pepper

2 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon whole-grain mustard

1 (10-ounce) package organic romaine salad

2 cups cherry tomatoes, quartered

1 cup shredded carrots {about 2 carrots}

1 cup frozen organic whole-kernel corn, thawed

1 ripe peeled avocado, cut int 8 wedges

1.  Cook bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan; cut in half crosswise. Increase heat to medium-high. Sprinkle shrimp with paprika, salt and pepper. Add shrimp to pan; cook 2 minutes on each side until done. {There should be enough bacon fat to cook the shrimp, but if not, add a little olive oil.}

2.  While the shrimp cooks, combine 1/8 teaspoon salt {or more for your liking}, juice, oil, and mustard in a large bowl, stirring with a whisk.  Add lettuce; toss to coat.

3. Arrange lettuce on platter and top with the shrimp, tomatoes, carrots, corn, avocado, and bacon.


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