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Prep Time: 22 Minutes Cook Time: 12 Minutes |
Ready In: 34 Minutes Servings: 4 |
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I just love cooking my fresh shrimp in the hint left from the bacon in this recipe. Makes for a lovely lunch or light dinner! From Cooking Light with one minor change....my non-stick skillet states not to use cooking spray, so I've eliminated that and left a bit of oil to cook with. If you have another type of skillet, feel free to wipe the skillet and spray with oil before cooking the shrimp.....personally I prefer to leave a bit of that bacon flavor! Ingredients:
4 slices bacon, center cut |
1 lb large shrimp, peeled and deveined (can buy from fish market already peeled and deveined to reduce prep time!) |
1/2 teaspoon paprika |
1/4 teaspoon black pepper |
1/4 teaspoon salt, divided |
2 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons olive oil, extra virgin |
1/2 teaspoon whole-grain dijon mustard |
1 (10 ounce) package romaine lettuce, salad |
2 cups cherry tomatoes, quartered |
1 cup carrot, shredded (about 2 carrots) |
1 cup frozen whole kernel corn, thawed (may use fresh when in season) |
1 ripe avocado, peeled, cut into 8 wedges |
Directions:
1. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the pan; cut in half crosswise. Remove all put a thin coating of the bacon grease. Increase the heat to medium-high. Sprinkle the shrimp with paprika and pepper. Add the shrimp to the pan; cook 2 minutes on each side or until done (C- shaped, not O shaped - O shaped is overcooked and tough!) Sprinkle with 1/8 tsp salt; toss to coat.
2. While the shrimp cooks, combine the remaining 1/8 tsp salt, juice, oil, and mustard in a large bowl, stirring with a wisk. Add the 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. Enjoy!
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