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Name: Shrimp, Avocado & Roasted Corn Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 2 ears Corn shaved off the cob; 3 strips Bacon diced; 1/2 lb Shrimp peeled, with tails on or off; 4 cups Romaine chopped; 1 Avocado pitted and diced; 1/3 cup Fontina Cheese grated

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INGREDIENTS

2 ears Corn ; shaved off the cob
3 strips Bacon ; diced
1/2 lb Shrimp ; peeled, with tails on or off
4 cups Romaine ; chopped
1 Avocado ; pitted and diced
1/3 cup Fontina Cheese ; grated

Servings

INSTRUCTIONS

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 occasionally, until crispy. remove the bacon with a slotted spoon, leaving the grease in the skillet. Add the shrimp an saute until done, about two minutes per side. Remove shrimp and set aside. Assemble your salad by tossing together the romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

Use buttermilk pesto dressing. See recipe.

NOTES

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Nutrition

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Serving Size: 1 Serving (429g)
Recipe Makes: 2 Servings

Calories: 462
Calories from Fat: 220 (48%)

Amt Per Serving		% DV

	Total Fat 24.5g	33 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 3.7g
Cholesterol 194.3mg		60 %
Sodium 354.2mg		12 %
Potassium 1219.4mg		32 %
Total Carbohydrate 32.4g		10 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 20.9g
Protein 34.3g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 462

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