Shrimp, Avocado & Roasted Corn Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 ears fresh corn (shaved off the cob)
• 3 slices bacon, diced
• 1/2 lb large shrimp, peeled
• 1 pinch dried ancho chile powder or 1 pinch dried chipotle powder
• 4 cups chopped romaine lettuce
• 1 avocado, peeled, pitted and diced
• 1/3 cup grated gouda cheese (optional)
• 1/2 cup buttermilk
• 1/2 cup mayonnaise or 1/2 cup greek yogurt
• 1/4 cup pesto sauce
• 2 -3 tablespoons minced green onions
• 1 tablespoon lemon juice
• 1 pinch salt and pepper, to taste

Recipe

• 1 to make the salad:
• 2 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.
• 3 reduce heat to medium-high. in the same skillet, add the bacon. fry for about 6 minutes, stirring ocassionally, until crispy. remove the bacon with a slotted spoon, leaving the grease in the skillet.
• 4 season shrimp with ancho or chipotle powder. add the shrimp and saute until cooked through, about 2 minutes per side (depending on the size of your shrimp). remove shrimp and set aside.
• 5 assemble your salads by tossing together the romaine, corn, bacon, shrimp and avocado. drizzle with dressing and serve.
• 6 to make the dressing:
• 7 whisk together all ingredients until blended. season with salt and pepper.