Shrimp Cobb Salad

Written by: Dr. Marcia Whalen

   from Cooking Light, May 2011

Ingredients

• 4 slices center-cut bacon (can use turkey bacon)
• 1 pound 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
• 1 cup shredded carrots (about 2 carrots)
• 1 cup frozen whole-kernel corn, thawed
• 1 ripe peeled avocado, cut into 8 wedges
• Optional: add or substitute other veggies for bell pepper and cucumber

 Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. 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.

2. 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.

3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado

Calories:  332; Fat 15.2g (less for turkey bacon);Protein 30g;Carb 21.8g