I’m heading full throttle into summer this year. I’ve got my nails painted neon strutting through the farmers’ market to snag me some sweet, sweet corn. Life is gooooood. Today we’re putting that fresh corn to good use in a simple, crisp shrimp salad. It’s practically a one pot dish, can’t beat that! The bright, vibrant hues of this dish are an indicator of energetic foods that will give us a “power up”, especially in the heat of summer, and it’s not too bad to look at either. Hey, eating delicious food and drinking beers in the sun is tough work;)
This recipe is easy to boot! It’s a fresh and delicious weeknight meal to throw together anytime for maximum yum factor with minimal time and dishes. I hate hate hate dishes…
- 3 slices bacon, chopped
- olive oil
- 1 pound large shrimp, peeled and de-veined
- fresh kernels from 2 ears of corn
- 1 bunch scallions, chopped
- 2 Tablespoons smashed garlic
- sea salt, to taste
- freshly ground pepper, to taste
- 1 Tablespoon Sriracha
- large handful fresh basil, chopped
- 1 pint mixed cherry tomatoes
- 1 avocado, sliced
- juice of 1 small lemon, freshly squeezed
- Combine shrimp, corn, scallions, garlic, salt, pepper and Srirachi and half of the basil in a large bowl and toss to coat.
- Heat a large skillet over medium high heat. Add olive oil and swirl to coat. Add diced bacon and fry until desired done-ness. I like it extra crispy so I cook until very crisp then remove bacon with slotted spoon and drain on paper towel lined plate. Leave oil/bacon fat in skillet.
- Immediately add the shrimp mixture to the hot skillet and cook for 5 minutes, stirring frequently, until the shrimp turn pink. Remove from heat and toss in the tomatoes and crispy bacon.
- Divide mixture between 4 bowls and top with lemon juice, avocado and remaining basil.
food photographer, food photography, los angeles, crystal cartier
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