We love Fall...Mums...and white chicken chili.Read More
If you like to cook, you have to check out my pin boards on Pinterest...
I have spent some time while snowed in recently organizing my recipe boards and I've collected some great recipes.
Trying to watch the carbs right now, so great salads are definitley on the radar...
I promise you...I could eat this salad every day...
Shrimp, Avocado and Roasted Corn Salad
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 Ingredients:
1/2 cup buttermilk
1/2 cup mayo or Greek yogurt
1/4 cup pesto, homemade or store bought
1 small shallot, minced
1 Tbsp. lemon juice
pinch of salt and pepper, to taste
Method 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 occasionally, 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.
To Make The Dressing:
Whisk together all ingredients until blended. Season with salt and pepper.
Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
This recipe was found on Gimme Some Oven...lot's of great recipes there.
It's a cold rainy weekend...we're all snuggled in...
What's on your dinner table tonight?
It's your turn. Let's talk!
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