This is another winning recipe from Tieghan Gerard, author of the cookbook, Half-Baked Harvest. Check out these two I have previously posted… this fall salad recipe.
And while you’re at it, this beautiful Honey Ginger Chicken Stir-Fry.
The Honey Garlic Shrimp, Corn, and Avocado Bacon Salad is much more than a salad… it is a complete lunch or dinner, and so delicious!
A perfect summer salad, I served it for lunch a week ago for my husband and myself. Do you think I might have spoiled him???
Anyway, the salad comes together quicker than you might think. The only items which require cooking are the bacon and the shrimp.
However, since I didn’t have fresh corn on the cob, I subbed frozen fresh corn off the cob which I did sear in the skillet and it worked out very well.
The dressing is packed full of flavor and is used to marinate the shrimp as well as dress the salad. It makes an ample amount so if you’re lucky you will have some left over for a side salad later in the week.
Here’s the recipe…
Honey Garlic Shrimp, Corn, and Avocado Bacon Salad
(recipe on Half- Baked Harvest website)
Ingredients
Dressing
1/3 cup extra virgin olive oil
3 tablespoons honey
1 tablespoon grainy dijon mustard
juice of 1 lemon
2 tablespoons champagne vinegar
1/3 cup mixed herbs, chopped (rosemary and basil)
4 cloves garlic, chopped
kosher salt and black pepper
Salad
1 and ½ pounds raw shrimp, peeled and deveined
6 slices thick bacon, chopped
4 -6 cups baby romaine, chopped
3 ears grilled corn, kernels removed from cob
1 cup cherry tomatoes, halved
1-2 avocados, sliced
½ cup crumbled feta cheese
Instructions
1. To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2. In a bowl, toss the shrimp with 1/3 of the dressing, making sure to scoop up a good amount of the garlic. Let sit 10 minutes.
3. Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan. Add the shrimp and cook on both sides until seared, about 2 -3 minutes per side. Remove from the heat.
4. To make the salad, combine the greens, corn, and tomatoes in a salad bowl and toss with a little dressing. Add the shrimp, bacon, and avocados. Spoon the dressing over the top. Top with feta. Season with freshly cracked pepper and salt. Serve warm or cold.
