2 eggs
4 slices bacon
6 cups torn green leaf lettuce
4 oz cheddar cheese, cut into 1/2-inch pieces
1 lb cooked, peeled, deveined large shrimp
1 avocado, pitted, peeled, cut into 1-inch pieces
2 tomatoes, cut into wedges
1 1/2 tsp. lemon zest
2 tbsp. lemon juice
1/2 cup olive oil and vinegar dressing or vinaigrette
3/4 tsp. dry mustard powder

In pot over high heat, combine eggs with enough water to cover by 1-inch. Bring to boil. Cover. Remove from heat, let stand 15 minutes. Drain.

Cover eggs with cold water. When cool enough, peel and cut into wedges.

In a large skillet sprayed with cooking spray, cook bacon on medium-high heat until crisp. Drain on paper towels. Break bacon into 1-inch pieces.

Line a large serving platter with lettuce. Top with cheese, bacon, eggs, shrimp, avocado, and tomatoes. Add zest and lemon juice to dressing. Add mustard to dressing, mix well. Drizzle over salad.

Submitted by: Sherry Monfils