Ingredients
4 slices bacon, coarsely chopped
1 pound large shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 teaspoon grated lime zest, plus 3 tablespoons juice
1/2 cup extra-virgin olive oil
1/4 cup lightly packed chopped cilantro
1 bunch watercress, thick stems removed (3 cups)
2 hearts of romaine, thinly sliced (6 cups)
1 pint cherry or grape tomatoes, halved
4 hard-cooked eggs, peeled and halved
1 avocado, pitted, peeled, and sliced
Preparation
Cook bacon in a large skillet over medium until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes.
Whisk together zest and juice, oil, and cilantro; season with salt and pepper. Toss greens with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado, and bacon. Season with salt and pepper; serve, with remaining dressing.
