In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy.
Transfer bacon to a paper towel lined plate and crumble.
In another large skillet over medium heat, heat coconut oil.
To the skillet add the broccoli and shrimp. Cook for 10 minutes, until broccoli is bright green and slightly tender and shrimp is pink and curled into a "c" shape. Season the mixture with salt and pepper.
In a large bowl, toss the bacon, broccoli and shrimp with the next 6 ingredients (lettuce through carrots).
In a small bowl, mix the remaining ingredients (lemon juice through honey) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad, toss and serve.
Serving Suggestion: Steamed asparagus.
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THE DAILY DISH
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