Shrimp and Corn Salad with Bacon and Avocado
 
 
A crisp and delicious taste of summer with tender shrimp, crunchy corn and plenty of vegetable and fresh flavors!
Author:
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
  1. Combine shrimp, corn, scallions, garlic, salt, pepper and Srirachi and half of the basil in a large bowl and toss to coat.
  2. 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.
  3. 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.
  4. 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/