Shrimp, Avocado & Roasted Corn Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • 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.
  • 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.
Advertisement