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    You are in: Home / Recipes / Shrimp, Avocado & Roasted Corn Salad Recipe
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    Shrimp, Avocado & Roasted Corn Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    gailanng's Note:

    My spin on a delightful salad originally posted on Gimme Some Oven blog.

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad Ingredients

    Buttermilk Pesto Dressing Ingredients

    Directions:

    1. 1
      To Make The Salad:
    2. 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. 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. 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. 5
      Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
    6. 6
      To Make The Dressing:
    7. 7
      Whisk together all ingredients until blended. Season with salt and pepper.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp, Avocado & Roasted Corn Salad

    Serving Size: 1 (543 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 647.2
     
    Calories from Fat 385
    59%
    Total Fat 42.8 g
    65%
    Saturated Fat 7.4 g
    37%
    Cholesterol 169.1 mg
    56%
    Sodium 1255.6 mg
    52%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 11.3 g
    45%
    Sugars 11.7 g
    46%
    Protein 25.6 g
    51%

    The following items or measurements are not included:

    pesto sauce

    salt and pepper

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