1head of Romaine lettuce5-6 cups chopped and washed
1cupcorn kernelsfresh, or canned and drained
6slicesbacon cooked crisp and chopped
3Roma tomatoes seeded and diced
Cilantro Lime Vinaigrette Dressing:
3limes juiced, about 1/4 cup
1tablespoonhoneyor more, to taste
salt & pepper to taste
Heat a large nonstick skillet over medium heat and melt butter and olive oil.
Season shrimp with salt and pepper. Add shrimp to the pan in a single layer. Cook for about 1 ½-2 minutes per side or until bright pink in color and the tails are just beginning to curl. Transfer to a plate and set aside to cool.
Chop lettuce into bite sized pieces. Wash and dry then place into a serving bowl.
Add corn, bacon, tomatoes and cucumber. Toss with the lettuce.
Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well. Season with salt and pepper to taste.
Add shrimp to the salad and toss salad with half of the salad dressing. Add more dressing as desired. Chop avocado and add to the salad last.
Do not add salad dressing until you are ready to serve. If you do not plan on eating the whole salad, reserve without dressing.Salad can be made ahead of time as long as ingredients are store separately. Do not cut the avocado in advance.As a meal, this salad will serve 4-6 people. As part of a buffet of dishes, it could serve more.