Shrimp Cobb Salad
4 slices center cut bacon
1 lb. large shrimp, peeled and deveined
1/2 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. salt, divided
2 1/2 Tbsp. fresh lemon juice
1 1/2 Tbsp. extra-virgin olive oil
1/2 tsp. whole-grain Dijon mustard
1 (10-oz.) package romaine salad
2 cups cherry or grape tomatoes, quartered
1 cup carrots, shredded (about 2 carrots)
1 cup frozen corn, thawed
1 ripe avocado, cut into wedges
Cook bacon in a nonstick skillet until crisp. Remove bacon and cut in half crosswise. Wipe pan clean with paper towels. Sprinkle shrimp with paprika and pepper. Add shrimp to pan. Cook 2 minutes per side or until done and sprinkle with 1/4 tsp. salt. Toss to coat.
Whisk together remaining salt, lemon juice, olive oil and mustard in a large serving bowl. Add lettuce and 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, avocado wedges and 2 bacon pieces.
WW Points per serving: 8