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