Shrimp Cobb Salad

Recipe by: Fiori

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

Directions

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.
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.
Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts.
Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.

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Cook's Notes:
This makes 2 entree salads or 4 first-course salads. You can also use any of your favorite dressings instead of the one in the recipe.
You can also cut romaine hearts in half length-wise and drizzle with dressing.