Shrimp Cobb Salad - cooking recipe

Ingredients

4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground paprika
1/4 teaspoon ground black pepper
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 lettuce hearts, chopped
2 cups cherry tomatoes, quartered
1 ripe avocado, cut into wedges
1 cup shredded carrots

Preparation

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.