Shrimp & Avocado Salad

Some days a nice big salad is the only thing that really hits the spot. This is the type of handy recipe to use over the weekend when you probably don't feel like slaving away in the kitchen, but still want to enjoy something tasty and flavorful.

We paired our salad with a Chicken Pie purchased from Zook's Homemade Pies. You can find them at their main location in Gordonville or else for sale at other grocery spots such as Stoltzfus Meats in Intercourse. I like to keep one in the freezer for the times that I am not in the mood to cook.

Shrimp Cobb Salad - found in Cooking Light Magazine

4 pieces of Bacon
1 lb Shrimp, peeled, tail removed, cleaned (I used less than this, because let's face it, shrimp can be pricey)
1/2 tsp Paprika
1/4 tsp Black Pepper
1/4 tsp Salt, divided
2 1/2 Tbsp Lemon Juice
1 1/2 Tbsp Olive Oil
1/2 tsp Dijon Mustard
1 pkg Romaine Lettuce (10 -12 ounces) ( I typically cut my lettuce with a knife in prep so that it is easier to eat at the table)
2 cups Cherry Tomatoes, quartered
1 cup Carrots, shredded (approximately 2 carrots)
1 cup Corn
1 Avocado, cut into pieces

1. Cook Bacon until crisp, crumble it
2. Coat Shrimp with the Paprika and Pepper.
3. Cook Shrimp in a small amount of the Bacon grease for 2 minutes per side. Sprinkle with half of the Salt.
4. Combine: remainder of Salt, Lemon Juice, Olive Oil, and Dijon Mustard in bowl and use whisk to combine. (I doubled this dressing recipe, staying light on the dijon mustard, because I prefer more dressing to less dressing)
5. Pour dressing over Romaine Lettuce and toss to coat
6. Top with Bacon, Shrimp, Tomatoes, Carrots, Corn, and Avocado and toss to mix together.
** I only topped our salad with the Bacon, Shrimp, and Avocado, pick whatever you're in the mood for**

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"Life expectancy would grow by leaps and bounds if 

green vegetables 

smelled as good as bacon." - Doug Larson

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