¹⁄₂ lb (224g) medium fresh wild-caught shrimp, peeled, deveined, and rinsed and patted dry

¹⁄₂ tsp paprika

¹⁄₂ tsp fine grind sea salt, divided

¹⁄₄ tsp ground black pepper

2 slices uncooked bacon

2 cup romaine lettuce, chopped into bite-sized pieces

2 cups spring lettuce mix

6 cherry tomatoes, sliced in half

¹⁄₂ medium avocado, cut into 6 equal-sized slices

FOR THE DRESSING

1¹⁄₂ tbsp extra virgin olive oil

2 tbsp fresh lemon juice

¹⁄₂ tsp Dijon mustard

1 Make the dressing by combining the olive oil, lemon juice, and Dijon mustard in a small bowl. Whisk until blended. Cover with plastic wrap and place in the refrigerator to chill.

2 Combine the shrimp, paprika, ¹⁄₄ tsp sea salt, and black pepper in a medium bowl. Toss the shrimp to coat in the spices. Set aside.

3 Select Sauté (Normal). Once the pot is hot, add the bacon slices and cook for 5 minutes per side or until crisp.

4 Transfer the bacon to a plate, blot with paper towels, and then transfer to a cutting board and roughly chop. Set aside.

5 Add the shrimp to the bacon grease in the pot and cook for 2 minutes per side or until the shrimp are opaque. Transfer the shrimp to a large bowl and season with the remaining salt.

6 Add equal amounts of the romaine and spring lettuce mix to 2 serving plates. Top each serving with equal amounts of the cherry tomatoes, avocado slices, chopped bacon, and shrimp.

7 Remove the dressing from the refrigerator. Whisk to combine and then drizzle 1¹⁄₂ tablespoons over top of each salad. Serve promptly.

tip If using frozen shrimp, first defrost the shrimp and then rinse and pat dry before adding to the pot.

Shrimp and Bacon Salad with Lemon Dijon Dressing