Ingredients
2sweet corn,ears, shaved off the cob
3bacon strips,diced
½lbshrimps,large, peeled, with tails on or off
4cupsRomaine lettuce,chopped
1avocado,peeled, pitted, diced
⅓cupFontina cheese,grated, optional
½cupbuttermilk
½cupmayonnaise,or Greek yogurt
¼cuppesto,homemade, or store-bought
1small shallot,minced
1tbsplemon juice
pinch of salt and pepper,to taste
Preparation
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6 for 8 minutes, stirring occasionally, until the edges begin to brown and caramelize. Transfer the corn to a plate and set aside.
Reduce the heat to medium-high. In the same skillet, add the bacon, and fry for about 6 minutes, stirring occasionally until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
Add the shrimp and saute for about 2 minutes per side (depending on the size of the shrimp) until cooked and pink, Remove shrimp and set aside.
Whisk together all the ingredients until blended. Season with salt and pepper.
Toss together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
