Shrimp, Avocado, and Bacon Cobb Salad with Sugarcane Vinaigrette

This is a dinner salad, not a side salad, and oh my God is it good!  I can't think of another salad that I like more than this one.  This salad is best if you get the dressing, eggs, shrimp, and bacon ready in the morning and get them into the fridge to cool down.  Somehow warm shrimp and eggs on a cold salad doesn't sit right with me.  We tend to make this on a weekend when we make bacon and eggs for breakfast when we can just cook a little extra bacon for the salad.  This recipe serves four but can easily be halved.

2 Lbs
shrimp, peeled, and deveined
1 head
iceberg lettuce (or 2 heads of romaine lettuce)
hass avocados, halved, seeded, peeled and diced
1 can
corn kernels, drained
hard boiled eggs, peeled, and diced
slices of bacon cooked until crisp and crumbled
shredded Parmesan cheese, or the cheese of your choice
1 tsp
Creole seasoning
1 tbl
olive or canola oil

Sugarcane Vinaigrette
white vinegar
cane syrup (we use Steen's, you can get it in most supermarkets in the syrup section)
1/3 cup
Creole mustard (DO NOT use yellow ballpark mustard!)
1 tsp
granulated garlic
olive oil

Cook the bacon, crumble it, and put it in the fridge to cool.  While the bacon is cooking, preheat the oven to 400.  Put the shrimp in a mixing bowl, add the oil and Creole seasoning, mix to combine, and then spread them out on a foil lined baking sheet.  Bake the shrimp for 10 minutes, let them cool, then place them in a Tupperware type container with a paper towel on the bottom and refrigerate.  Hard boil the eggs, peel them and put them in a paper towel lined Tupperware type container and refrigerate. Mix the ingredients for the dressing together and refrigerate.

When you are ready to assemble the salad, chop the eggs, halve, seed, peel, and dice the avocados, cut or shred the lettuce into 1" to 1" pieces, and drain the corn.  Put the lettuce on the bottom of each bowl, top with the corn, avocados, bacon, shrimp, and cheese in that order and drizzle with the vinaigrette.