Shrimp, Avocado & Roasted Corn Salad
This recipe pairs wonderfully with our ISC Demi Sec Rosé and also with August Hill Winery Chambourcin Reserve & Chambourcin Rosé!
2 ears of sweet corn, shaved off the cob
3 strips of bacon, diced
1/2 lb. large shrimp, peeled with tails on or off
4 cups chopped Romaine lettuce
1 avocado, peeled, pitted and diced
1/3 cup grated Fontina cheese (optional) buttermilk pesto dressing (see below)
Buttermilk Pesto Dressing Ingredients:
1/2 cup buttermilk
1/2 cup mayo or Greek yogurt
1/4 cup pesto, homemade or store bought
1 small shallot, minced
1 tablespoon lemon juice
pinch of sale & pepper, to taste
To make the salad, heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside. Reduce the heat to medium-high. In the same skillet, add the bacon. 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 & sauté until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
Assemble your salad by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
To make the dressing: Whisk together all ingredients until blended. Season with salt & pepper.