Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
12 mins
additional:
5 mins
total:
42 mins
prep:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

528 calories; protein 48.9g; carbohydrates 22.7g; fat 28.7g; cholesterol 364.9mg; sodium 1166.4mg. Full Nutrition
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