Welcome to Cezanne Garden, where we bring you another delicious recipe that combines sweet honey garlic shrimp with savory bacon, creamy avocado, and fresh grilled corn. This vibrant salad is bursting with flavors and textures, making it perfect for a light summer meal or a delightful side dish. Let’s dive into creating this delightful dish that will impress your family and guests alike!

Ingredients

• 1 1/2 pounds raw shrimp, peeled and deveined
• 6 slices thick bacon, chopped
• 1/3 cup mixed herbs, chopped (rosemary and basil)
• 4-6 cups baby romaine, chopped
• 1 cup cherry tomatoes, halved
• 1-2 avocados, sliced
• 3 ears grilled corn, kernels removed from the cob
• 1/2 cup crumbled feta cheese

Honey Garlic Shrimp

• 4 cloves garlic, chopped
• Juice of 1 lemon
• Kosher salt and black pepper

Honey Garlic Dressing

• 1 tablespoon grainy Dijon mustard
• 1/3 cup extra-virgin olive oil
• 3 tablespoons honey
• 2 tablespoons champagne vinegar

Instructions

Step 1: Prepare the Shrimp and Bacon

1. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate to drain excess grease.
2. Cook the Shrimp: In the same skillet with the bacon fat, add the chopped garlic and cook for 1 minute until fragrant. Add the shrimp to the skillet, season with salt and pepper, and cook for about 2-3 minutes per side until pink and opaque. Remove from heat and set aside.

Step 2: Prepare the Honey Garlic Dressing

1. Make the Dressing: In a small bowl, whisk together the grainy Dijon mustard, honey, champagne vinegar, lemon juice, and olive oil until well combined. Season with salt and pepper to taste.

Step 3: Assemble the Salad

1. Prepare the Salad Base: In a large salad bowl, combine the chopped baby romaine, halved cherry tomatoes, sliced avocado, crumbled feta cheese, and chopped mixed herbs.
2. Add the Grilled Corn: Add the grilled corn kernels to the salad bowl.
3. Combine with Dressing: Drizzle the honey garlic dressing over the salad ingredients and toss gently to coat everything evenly.

Step 4: Serve

1. Serve: Divide the salad among serving plates or bowls. Top each serving with the honey garlic shrimp and crispy bacon.

Tips for Success

• Grilling Corn: For the grilled corn, you can brush the ears with olive oil and season with salt and pepper before grilling for added flavor.
• Adjusting Flavors: Taste and adjust the dressing according to your preference for sweetness and acidity.
• Make it Ahead: Prepare the components ahead of time and assemble the salad just before serving to maintain freshness.

Possible Variations

• Vegetarian Option: Omit the shrimp and bacon for a vegetarian version. Add grilled tofu or chickpeas for protein.
• Cheese Swap: Substitute crumbled goat cheese or shredded Parmesan for the feta.
• Nutty Crunch: Add toasted pine nuts or almonds for an extra crunch.

Frequently Asked Questions (FAQ)

Q: Can I use frozen shrimp for this recipe? A: Yes, you can use thawed frozen shrimp, but make sure to pat them dry before cooking for best results.

Q: How do I grill the corn for this salad? A: Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Grill for about 10-12 minutes, turning occasionally, until kernels are tender and slightly charred.

Q: Can I make the dressing ahead of time? A: Yes, you can prepare the honey garlic dressing and store it in an airtight container in the refrigerator for up to 3 days. Shake or whisk well before using.

Conclusion

Enjoy the delightful blend of flavors in this Honey Garlic Shrimp, Corn, and Avocado Bacon Salad. Whether you’re serving it as a main dish or a side, this salad is sure to impress with its combination of sweet honey garlic shrimp, savory bacon, creamy avocado, and fresh grilled corn. Visit Cezanne Garden for more inspired recipes to elevate your culinary repertoire.