Shrimp Cobb Salad - AMAZING!

I attempted this salad on a Friday night - excited for the week to be over and having a little more time to prep and make dinner. However, this meal was simple and delicious - maybe total prep/cooking and everything done in about 20-25 minutes. My boyfriend's actual statement was "This is the best salad I've ever had!"  I made a couple changes (didn't add carrots, added boiled eggs) and it was truly a fantastic Cobb salad. If you're looking for something with lots of flavor and nothing too heavy, try this out.

Shrimp Cobb Salad

• 4 slices of bacon
• 1 lb. large shrimp, peeled and deveined
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 teaspoon salt, divided
• 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
• 3 eggs, boiled, chopped 
• 1 cup frozen whole-kernel corn, thawed
• 1 ripe peeled avocado, cut into 8 wedges

Preparation

• 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble into pieces. Set aside.
• 2. Wipe pan clean. Increase heat to medium high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
• 3. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat. (If you have Penzey's country french vinagrette, it's also a great dressing for this salad!)
• 4. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, egg, 1/4 cup corn, 2 avocado wedges, and bacon crumbles.

Recipe - Cooking Light - http://www.myrecipes.com/recipe/shrimp-cobb-salad-50400000111962/, Maureen Callahan.  May 2011.