SHRIMP, AVOCADO & ROASTED CORN SALAD

Shrimp, Avocado & Roasted Corn Salad image

Make and share this Shrimp, Avocado & Roasted Corn Salad recipe from Food.com.

Provided by gailanng

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 647.3, Fat 42.8, SaturatedFat 7.5, Cholesterol 169.1, Sodium 1255.7, Carbohydrate 47.9, Fiber 11.3, Sugar 11.7, Protein 25.6