A crisp and delicious taste of summer with tender shrimp, crunchy corn and plenty of vegetable and fresh flavors!
Author: Crystal Cartier
Recipe type: Entree, Appetizer, Side
Cuisine: Gluten-Free
Ingredients
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
Instructions
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.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/06/25/shrimp-and-corn-salad-with-bacon-and-avocado/