Edna

Shrimp, Corn & Bacon Salad

Shrimp, Corn & Bacon Salad Shrimp, Corn & Bacon Salad Source:myrecipes.com

  • Ingredients:
    • 4 stripes bacon
    • 1 pound large shrimp, peeled and deveined
    • 1/2 teaspoon paprika
    • 1/4 teaspoon  pepper
    • Cooking spray
    • 1/4 teaspoon salt, divided
    • 2 1/2 tablespoons fresh squeezed lemon juice
    • 1 1/2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon whole-grain Dijon mustard
    • 1 package romaine salad mix
    • 2 cups cherry tomatoes, quartered
    • 1 cup shredded carrots
    • 1 cup frozen whole-kernel corn
    • 1 ripe peeled avocado, in slices

Directions

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.

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.

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 wedges, and 2 bacon pieces.

 

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