|10 min||10 min||20 min||4|
|4 medium slice||Bacon (turkey bacon - nitrate free)|
|2 spray (about 1/3 second)||Olive oil cooking spray|
|1/2 tsp||Black pepper|
|1/4 tsp||Sea salt (divided)|
|454 gm||Shrimp, raw (peeled, deveined)|
|2 1/2 tbsp||Lemon juice|
|1 1/2 tbsp||Extra virgin olive oil|
|1/2 tsp||Dijon mustard, whole grain (gluten free)|
|5 cup||Lettuce, romaine|
|2 cup||Cherry Tomatoes (quartered)|
|2 medium||Carrots (shredded)|
|1 cup||Frozen yellow corn kernels (thawed)|
|1 avocado(s)||Avocado (peeled, cut into wedges)|
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise.
2. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
3. While the shrimp cooks, combine remaining 1/8 teaspoon salt, lemon juice, olive oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
4. 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, 2 avocado wedges, and 2 bacon pieces.
Serve and enjoy!
is a great source of protein and Omega 3 fatty acids!