Ingredients:

4 center-cut bacon slices

cooking spray

1 pound large shrimp, peeled and deveined

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt, divided

2 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon whole-grain dijon mustard

1 (10-ounce) package romaine salad

2 cups cherry tomatoes, halved

1 cup shredded carrots (about 2 carrots)

1 cup whole kernel corn, thawed

1 ripe peeled avocado, cut into 8 wedges

Directions:

1. Cook bacon in large skillet over medium heat until crisp. Remove bacon from pan cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle shrimp with paprika and pepper. Add shrimp to pan, cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt toss to coat.

2. Combine remaining 1/8 teaspoon salt, juice, oil and mustard in a large bowl, stirring with a whisk. Add lettuce, toss to coat.

3. 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.

Bon Appetit!