Shrimp Cobb Salad

    My May Cooking Light magazine came in the mail this week, which means new inspiration!  This month's magazine has a Shrimp Cobb Salad featured on the cover, which looked simple and scrumptious. I made this easy meal for my entire family last night as we had an impromptu dinner party. 

Shrimp and Cobb Salad

(I doubled this recipe, which was plenty for 8 people)

Ingredients
1 lb shrimp, peeled and deveined
1/2 tsp paprika
1/4 tsp black pepper
Cooking Spray
1/4 tsp salt, divided
Juice from 1/2 lemon
1 1/2 tbsp extra virgin olive oil
1/2 tsp Dijon mustard
1 Bunch Romaine Lettuce
2 cups cherry tomatoes, halved
1 cup shredded carrots
1 cup frozen whole-kernel corn, thawed
1 ripe avocado, cut into chunks

Method
1. Heat large skillet over medium-high heat.  Coat skillet with cooking spray.  Sprinkle shrimp with paprika and pepper.  Add shrimp to the pan and cook about 2 minutes on each side.  Sprinkle with 1/8 tsp salt.
2. Combine 1/8 tsp salt, lemon juice, olive oil, and mustard in a large bowl.  Whisk together and mix into a large bowl with the lettuce, tomatoes, corn, carrots, and avocado. 
3. Top with shrimp and enjoy!

The Taste Test
This dish was a big hit with everyone.  Even Annie, my brother's girlfriend who doesn't eat fish, liked the salad topped with my leftover tofu sticks.  The corn was a nice addition that made this salad taste a little more unique than your typical salad.  The dressing was very light and complimented all of the flavors nicely.