Shrimp-and-Corn BLT Salads
Ingredients
- 10 slices bacon, chopped
- 1½ lb peeled and deveined, large raw shrimp, thawed
- 4 ears corn, shucked
- 2 (10-oz) pkg chopped romaine lettuce
- 1 pint multicolored cherry tomatoes, halved
- 2 avocados, sliced
- 1 cup Ranch dressing
Instructions
- Cook bacon in a large skillet over medium heat until crisp, reserving ¼ cup drippings in a small bowl. Drain on paper towels.
- Lightly season shrimp with salt and pepper. Cook shrimp in 2 Tbsp hot drippings in same skillet over medium heat until pink; remove from skillet and keep warm.
- Cut kernels from cobs; discard cobs. Cook corn kernels in 2 Tbsp hot drippings in same skillet until browned and tender.
- Toss together lettuce, tomatoes, corn, and bacon in a large bowl. Divide among 6 plates. Arrange shrimp and avocado over salads. Drizzle with dressing.
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