Shrimp: Shrimp & Avocado Roasted Corn Salad
Source: Found on Pinterest
A great summer salad!
Ingredients
- 2 ears of sweet corn, shaved off the cob or 1 c. good quality frozen corn, thawed
- 6 strips of lean center-cut bacon, diced
- 20 large raw shrimp, peeled, deveined and tails off (5 or 6 per person)
- 4 c. chopped Romaine lettuce
- 1 avocado, peeled, pitted and diced
- 1/3 cup grated Fontina cheese
- grape tomatoes, optional
Buttermilk Pesto Dressing
- 1/4 c. low-fat buttermilk
- 1/4 c. low-fat mayonnaise or Greek yogurt
- 1/8 c. pesto (store bought)
- 1 small shallot, minced
- 1-1/2 t. lemon juice
- pinch of salt and pepper, to taste
Instructions
To Make the Dressing: Whisk together all ingredients until blended; season with salt and pepper.
To Assemble the Salad: Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon to a paper plate lined with paper towel to absorb the grease. Leave the grease in the skillet.
Add the shrimp and sauté until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
Assemble your salads by tossing together the lettuce, corn, bacon, shrimp, avocado and fontina cheese.
Drizzle with dressing to your liking and serve.
NOTE: Serves 4. You won't need all of the dressing, store remainder in refrigerator or only make half the recipe.