Shrimp, Avocado & Roasted Corn Salad

This recipe pairs wonderfully with our ISC Brut, ISC Brut Ombré Rosé, AHW La Belle Rosé, and AHW Chambourcin Rosé!

Salad Ingredients:

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
Cherry tomatoes, halved (optional)
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.

To make the dressing:  Whisk together all ingredients until blended. Season with salt & pepper.

Assemble your salad by tossing together the Romaine, corn, bacon, shrimp, avocado, tomato and cheese.  Drizzle with dressing and serve.