Foto: Gimme Some Oven — AliIngredients
- 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 (see below)
- 1/2 cup buttermilk
- 1/2 cup mayo or Greek yogurt
- 1/4 cup pesto, homemade or storebought
- 1 small shallot, minced
- 1 Tbsp . lemon juice
- pinch of salt and pepper, to taste
Steps
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.
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. (You’re now done with your multi-tasking skillet!)
Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
Whisk together all ingredients until blended. Season with salt and pepper.
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