Ingredients
1 tbsp. paprika
1/2 tbsp. garlic powder
1/2 tsp. plus a pinch cayenne pepper
kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and deveined
4 slices thick-cut bacon
3 tbsp. extra-virgin olive oil
Juice of 1 lime
Pinch of sugar
1 head romaine, chopped
1 c. cherry tomatoes, halved
Preparation
Step 1Heat broiler. In a small bowl, combine paprika, garlic powder, and cayenne and season with salt and pepper. On a large rimmed baking sheet, toss shrimp with paprika mixture, then broil, flipping once, until pink, about 5 minutes.Step 2Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to let drain, then chop. Step 3Make dressing: In a small bowl, whisk together olive oil, lime juice, a pinch of cayenne, and a pinch of sugar until combined. Add romaine to salad bowl and top with shrimp, bacon, and tomatoes. Drizzle with dressing and serve.
