Lunch Recipe

Shrimp Cobb Salad

This is a great summer salad that is quick and easy! We love it, especially when our tomatoes are ripe.

INGRIDIENT

4 slices center-cut bacon

1 pound large shrimp, peeled and deveined

½ teaspoon ground paprika

¼ teaspoon ground black pepper

¼ teaspoon salt, divided

2 ½ tablespoons fresh lemon juice

1 ½ tablespoons extra-virgin olive oil

½ teaspoon whole grain Dijon mustard

1 (10 ounce) package romaine lettuce hearts, chopped

2 cups cherry tomatoes, quartered

1 ripe avocado, cut into wedges

1 cup shredded carrots

DIRECTION

Step: 1

Cook bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from skillet and lay on paper towels; cool for 5 minutes. Crumble bacon into bits.

Step: 2

Drain skillet of all but 1 tablespoon bacon drippings. Reheat skillet to medium-high heat. Season shrimp with paprika and black pepper. Saute shrimp until opaque, about 2 minutes each side. Season with 1/8 teaspoon salt.

Step: 3

Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.

Step: 4

Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.