Bacon, Bleu Cheese, and Shrimp Chopped Salad
Foto: Barefeet In The KitchenIngredients
- 8 slices cooked bacon (chopped, about 1 cup)
- 1 pound raw shrimp, peeled and deveined
- 4 cloves garlic
- 12 ounces butter, red leaf, or green leaf lettuce ((any tender lettuce will work nicely))
- 1/2 cup grilled, roasted, or frozen and thawed roasted corn
- 2 -4 ounces bleu cheese, goat cheese, or alternative cheese ((optional))
- 1 cup cherry tomatoes, halved
- 1 large avocado, chopped into 1/2" pieces
- 1/4 cup fresh Italian parsley, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Steps
Cook the bacon in the oven (see link above), or on the stove, until crispy and the fat has rendered. Transfer the bacon to a paper-towel-lined plate and reserve the bacon grease.
In a large stainless skillet, warm 2 tablespoons of bacon grease over medium heat. Add the shrimp and garlic. Toss to coat and then spread across the pan in a single layer. Cook for 2 minutes. Flip the shrimp, or stir, and cook an additional 1-2 minutes until shrimp are opaque and slightly pink.
Remove from the heat, transfer the shrimp to a cutting board, and chop into 1/2" pieces. Chop the lettuce into small, bite-size pieces.
In a large mixing bowl, combine the lettuce, shrimp, bacon, corn, cheese, tomatoes, avocados, and parsley. Toss to combine. Season to taste with salt and pepper.
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