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Ingredients

4 slices center-cut bacon 1 pound large shrimp, peeled and deveined ½ teaspoon ground paprika ¼ teaspoon ground black pepper ¼ teaspoon salt, divided 2 ½ tablespoons fresh lemon juice 1 ½ tablespoons extra-virgin olive oil ½ 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

Nutrition Info

528.3 calories carbohydrate: 22.7 g cholesterol: 364.9 mg fat: 28.7 g fiber: 11.7 g protein: 48.9 g saturatedFat: 5.7 g servingSize: - sodium: 1166.4 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

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.

2 servings

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