Shrimp Cobb Salad

This Cooking Light adaptation is perfect for summer! Takes longer than I thought it would because I had to compose all of the parts of the salad, but it's delicious, light, and worth the trouble.

Recipe Notes

The recipe calls for frozen corn - I used canned. The recipe also doesn't call for any cheese, but who can have a cobb salad without a little cheese?! So I added cheese to the recipe as well. Nutritional information will not be inclusive of blue cheese. I also crisped my bacon in the oven instead of in the skillet - seems to make the bacon crispier that way.

Nutritional Information - per serving - serves 4
332 calories - 15 g. fat - 30 g. protein - 22 g. carbohydrate - 8 g. fiber

Ingredients

• 4 slices center-cut bacon1 lb. large shrimp, peeled and deveined1/2 tsp. paprika


• 1/4 tsp. black pepper


• 1/4 tsp. salt, divided


• 2-1/2 tbsp. fresh lemon juice


• 1-1/2 tbsp. olive oil


• 1/2 tsp. whole-grain dijon mustard


• 10-oz. package romaine salad


• 2 c. cherry tomatoes, quartered


• 1 c. shredded carrots


• 1 c. frozen whole-kernel corn, thawed (I used canned)


• 1 ripe, peeled avocado, cut into eight wedges or large chunks


• Crumbled blue cheese (my addition)
  

Instructions

1. Cook bacon in skillet or in oven until crisp. Remove from pan and crumble. Wipe pan clean and increase heat to medium-high.

2. Sprinkle shrimp with paprika and black pepper. Coat pan with cooking spray and add shrimp. Cook two minutes per side or until done. Sprinkle with 1/8 tsp. salt, toss to coat.

3. Combine remaining salt, lemon juice, dijon mustard, and olive oil, stirring with a whisk until emulsified. Add torn romaine lettuce and toss to coat.

4. Arrange lettuce between four plates. Divide shrimp, all vegetables, and bacon evenly among plates. Add a small sprinkle of blue cheese if desired.