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5 from 4 votes

Shrimp, Avocado & Roasted Corn Salad

A favorite restaurant salad made at home!
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Salad
Cuisine: American
Keyword: shrimp
Servings: 2 salads

Ingredients

Salad Ingredients:

  • 2 ears of sweet corn shaved off the cob
  • 3 strips of bacon diced
  • 1/2 lb. large shrimp peeled with tails on or off
  • 4 cups chopped Romaine lettuce
  • 1 avocado peeled, pitted and diced
  • 1/3 cup grated Fontina cheese (optional)
  • buttermilk pesto dressing (see below)

Buttermilk Pesto Dressing Ingredients:

  • 1/2 cup buttermilk
  • 1/2 cup mayo or Greek yogurt
  • 1/4 cup pesto homemade or storebought
  • 1 small shallot minced
  • 1 Tbsp. lemon juice
  • pinch of salt and pepper to taste

Instructions

To Make 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 ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
  • Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You’re now done with your multi-tasking skillet!)
  • Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

To Make The Dressing:

  • Whisk together all ingredients until blended. Season with salt and pepper.