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)
DRESSING
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
SALAD
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
Directions
DRESSING
Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
SALAD
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.