Food for the Weather!

   When the weather is in the 80+ who want to turn the oven on to cook and heat their kitchen up more? When the temperature is like that I usually go for something cold and light! Tacos on Sunday, ham wraps and fruit salad on Monday and tonight was Shrimp Cobb Salad. This salad was so good I could eat it every week. The dressing was just wonderful. This salad was so simple and quick I will definitely be making it again!
                                                         Shrimp Cobb Salad

• 4 slices bacon
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• Olive Oil
• 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
• 10 oz. romaine Lettuce
• Cherry tomatoes, quartered
• Shredded carrots
•  Frozen whole-kernel corn, thawed
•  Avocado

Preparation

• 1. Cook bacon in a large nonstick 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. Sprinkle shrimp with paprika and pepper. Coat pan with olive oil. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
• 2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  
• 3 Toss the lettuce and shredded carrots with the dressing. Serve on dinner plates and top with corn, tomatoes, avocados, tomatoes, bacon and shrimp.

Ingredients are ready to be assembled.

Time to eat!!!