| 14 | 20 | 410 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 4 medium slice | Bacon (turkey bacon - nitrate free) |
| 2 spray (about 1/3 second) | Olive oil cooking spray |
| 1/2 tsp | Paprika |
| 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!
Shrimp
is a great source of protein and Omega 3 fatty acids!
| Meat | 1.5 |
| Vegetables | 3.6 |
