SHRIMP, AVOCADO & ROASTED CORN SALAD ( GF )

INGREDIENTS:

SALAD INGREDIENTS:

• 2 ears of sweet corn, shaved off the cob
• three strips of bacon, diced
• half of lb. Huge shrimp, peeled with tails on or off
• 4 cups chopped Romaine lettuce
• 1 avocado, peeled, pitted and diced
• 1/three cup grated Fontina cheese (optionally available)
• buttermilk pesto dressing (see under)

BUTTERMILK PESTO DRESSING INGREDIENTS:

• half of cup buttermilk
• half of cup mayo or Greek yogurt
• 1/four cup pesto, selfmade or storebought
• 1 small shallot, minced
• 1 Tbsp. Lemon juice
• pinch of salt and pepper, to flavor

DIRECTIONS:

TO MAKE THE SALAD:

1. Heat a skillet over high warmness. Add the corn kernels and allow them to dry-roast for about 6-eight mins, stirring sometimes, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
2. Reduce warmth to medium-high. In the same skillet, upload the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease inside the skillet.
3. Add the shrimp and saute until cooked and red, about 2 mins according to facet (depending on the size of your shrimp). Remove shrimp and set aside. (You’re now done with your multi-tasking skillet!)
4. Assemble your salads by means of tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

TO MAKE THE DRESSING:

1. Whisk collectively all substances till blended. Season with salt and pepper

Source : https://www.gimmesomeoven.com/shrimp-roasted-corn-and-avocado-salad/

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