Honey Garlic Shrimp with Avocado, Corn & Bacon Salad

Posted by Alayne Gardner-Carimi on

Totally and completely delicious, yet still simple to make. It’s one of those recipes that you’ll crave time and time again…all summer long. 

Ingredients (serves 4-6)
⅓ cup vomFASS San Gimignano Extra Virgin Olive Oil
3 Tbsp honey
1 Tbsp grainy dijon mustard
juice of 1 lemon
2 Tbsp vomFASS Forest Blossom Honey Balsamic
⅓ cup mixed herbs, chopped (rosemary and basil)
4 cloves garlic, chopped
kosher salt and black pepper

1½ lb raw shrimp, peeled and deveined
6 slices thick bacon, chopped 
4-6 cups baby romaine, chopped
3 ears grilled corn, kernels removed from the cob
1 cup cherry tomatoes, halved
1-2 avocados, sliced
½  cup crumbled feta cheese

Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
In a bowl, toss the shrimp with ⅓ of the dressing, making sure to scoop up a good amount of the garlic.
Let sit 10 minutes. 
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. 
Combine the greens, corn, and tomatoes in a salad bowl and toss with a little dressing. 
Add the shrimp, bacon, and avocados. 
Top with feta. 
Spoon the dressing over the salad. 
Season with freshly cracked pepper and salt. 
Serve warm or cold.

Think Pink!

Strawberry Frosé

Summer Pasta with Rosé & Tomatoes

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.