This is a delicious shrimp and roasted corn salad that you will love. The avocado pieces gives a freshness, while roasted bacon gives crispiness. Quite rich, yet healthy salad that can be served in any occasion. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed. Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then eaten directly off the cob or cut off. Cooked sweet corn increases levels of ferulic acid, which provides anti-cancer properties.
4 sweet corn cobs
3 bell peppers, roasted
2 avocado’s, peeled and diced
4 cups chopped Romaine lettuce
3 strips of bacon, diced
4 tablespoons white wine vinegar
salt and freshly grounded pepper
6 tablespoons extra virgin olive oil
few tablespoons chopped coriander
1 chilli, deseeded and chopped
To prepare the corn, heat the griddle pan and cook corncobs until charred all over. This will take about 40 minutes. Then remove husks and discard. Cut kernels from cobs and set aside.
In the same pan add the bacon. Fry for about 6 minutes, stirring occasionally, until crispy. For the bell peppers, you can buy roasted bell peppers, or to roast them at home, slice them lengthways , cut out to core with the seeds. Line a baking tray with baking foil and place the peppers cut side down. Place under grill in the oven until the skin is completely black (will take about 20-30 minutes). Then transfer to a bowl, cover with cling film and leave to rest for 10-15 minutes. This will help to loosen the skin and it will peel easier.
Heat a little olive oil in the pan and quickly cook the shrimps, set aside.
For the dressing whisk together vinegar and oil, season with salt and pepper. Just before serving add coriander and chilli. Add lettuce in final mix and spoon some dressing on top.