Shrimp Cobb Salad

4 slices center-cut bacon

500 grams large shrimp,

1/2 teaspoon paprika

1/4 teaspoon black pepper

Salt to taste

2 -/2 tablespoons lemon juice

1-1/2 tablespoons olive oil

1/2 teaspoon whole-grain Dijon mustard

1 package romaine salad

2 cups cherry tomatoes, quartered

1 cup shredded carrots 

1 cup whole-kernel corn

1 ripe peeled avocado

Cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan; cut in ½” pieces crosswise. Drain pan of

grease leaving the bottom of the pan still coated. Increase heat to

medium-high. Sprinkle shrimp with paprika, salt and pepper.

Add shrimp to pan; cook 2 minutes on each side or until done.

For the dressing, combine 1/8 teaspoon salt, lemon 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 shrimp, tomatoes, carrot, corn, avocado, and  bacon.