Summer Shrimp Salad

makes 4 salads

3 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 to 2 teaspoons sugar
¼ cup olive oil

6 slices bacon
1 pound shrimp, peeled and deveined
½ teaspoon paprika

1 head romaine lettuce, chopped
1 cup grape tomatoes, quartered
1 avocado, chopped
½ cucumber, chopped
1 cup kernel corn

Whisk together the lemon juice, lime juice and sugar. Whisk in the olive oil in a steady stream. Add more sugar if needed, salt and pepper to taste. Set aside.

In a large sauté pan, cook the bacon. Drain the bacon over paper towels and crumble. Toss the shrimp with the paprika. Spoon all but one tablespoon of the bacon fat from the sauté pan. Sauté the shrimp until cooked through, approximately 5 minutes.

In a large bowl, toss the lettuce, tomatoes, avocado, cucumber, corn and bacon. Toss the lemon dressing with the salad. Plate and top each salad with one quarter of the shrimp. Serve.