Shrimp Cobb Salad

4 Slices of streaky bacon

500 grams of Shrimp/prawns peeled and deveined

1/2 tsp paprika

1/4 tsp black pepper

1/4 tsp salt, divided

2 1/2 tbls fresh lemon juice

1 1/2 tbls olive oil

1/2 tsp dijon mustard

1 package of cos or romaine lettuce

2 cups of Cherry tomatoes quartered

1 cup shredded carrots (about 2)

1 ripe peeled avocado cut into 8 wedges

1. Cook bacon in a larger nonstick skillet over medium heat until crisp. Remove bacon from pan and cut in half crosswise. Use the same pan for prawns. Sprinkle shrimp with paprika and pepper. Add a drizzle of olive oil to pan add prawns once pan is warm. cook 2 minutes on each side until done. Sprinkle with 1/8 tsp salt, toss to coat.

2. While the prawns cook, combine remaining 1/8 tsp salt, juice, oil and mustard in a large bowl and mix. Add lettuce and toss to coat.

3. Arrange about 1 1/2 cups lettuce mixture to each of 4 plates. Top each serving with about 6 prawns, 1/2 cup tomato, 1/4 cup carrot, 2 wedges of avocado wedges and 2 bacon pieces.

Personally, I'd use way more bacon ;) Recipe is a variation on one from 'Cooking Light' I just took out the corn.