Shrimp Chopped Salad with Corn, Bacon, and Avocado

Here is a quick and easy salad that uses the best of late summer produce.  Combine corn, cherry tomatoes and fresh herbs with sauteed shrimp, smoky bacon, avocado, and edamame to make a hearty side dish or light main dish salad.  The bright, lemony vinaigrette and fresh thyme, basil, and parsley keep the spirit of summer alive in this colorful dish.  All you need is your favorite beverage, a little baguette, and dinner is served.

Shrimp Chopped Salad
(about 4 servings)
12 ounces peeled and deveined fresh shrimp
6 slices smokey bacon
1/3 cup plus 1 tablespoon extra virgin olive oil
1 1/2 cups fresh corn ( cut from about 2 ears of corn)
1 generous teaspoon fresh thyme leaves
2 tablespoons finely minced shallots
3 tablespoons freshly squeezed lemon juice
2 small, ripe avocados
1 1/2 cups cherry tomatoes
1 cup edamame
Butter lettuce leaves, cleaned and dried, for serving the salad
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced fresh basil
Kosher salt and freshly ground pepper as needed

Stack the bacon slices and cut them, crosswise, into about 3/8 inch pieces.  Heat a large non-stick skillet over medium-high heat and add 1 tablespoon olive oil.  Add the bacon pieces and and cook until lightly browned and crisp, about 5 minutes.  Remove the bacon to a paper towel-lined plate, reserving the fat in the pan.  Add the corn, fresh thyme leaves, 1/4 teaspoon salt, and a pinch of pepper to the pan.  Saute until the corn is just tender, 3-4 minutes over medium heat.  Spread the corn on a large plate or platter to cool.  If your shrimp are large, cut them into 2 or 3 pieces crosswise.  Saute the shrimp in the same pan, adding a little more olive oil if necessary, until pink and just cooked through.  Remove the shrimp to a plate and season with a pinch of salt and pepper and a few drops of lemon juice.  Cook the edamame according to the package instructions and allow to cool.  Make the vinaigrette by combining the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl.  Whisk in a 1/3 cup of olive oil and adjust seasoning for balance.  Peel, halve, and pit the avocados and dice them into about 1/2 inch cubes.  Cut the cherry tomatoes in half if they are large.  Season the avocado and tomatoes with a pinch of salt.  Place all the ingredients (except the lettuce leaves) in a large bowl and mix gently with about 4-5 tablespoons vinaigrette.  Taste for seasoning and add more dressing if you like.  Add the chopped parsley and basil and plate the salad on your lettuce-lined platter or bowl.  Serve immediately.
(adapted from “Sunday Suppers at Lucques” by Suzanne Goin)

One Year Ago:  Stecca


Leave a Comment