Honey Garlic Shrimp, Corn, and Avocado Bacon Salad

Dressing

• 1/3 cup extra virgin olive oil
• 3 tablespoons honey
• 1 tablespoon grainy dijon mustard

juice of 1 lemon

• 2 tablespoons champagne vinegar
• 1/3 cup mixed herbs, chopped (rosemary and basil)
• 4 cloves garlic, chopped

kosher salt and black pepper

Salad

• 1 1/2 pounds raw shrimp, peeled and deveined
• 6 slices thick bacon, chopped
• 4-6 cups baby romaine, chopped
• 3 ears grilled corn, kernels removed from the cob
• 1 cup cherry tomatoes, halved
• 1-2 avocados, sliced
• 1/2 cup crumbled feta cheese

1. 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2. 2. In a bowl, toss the shrimp with 1/3 of the dressing, making sure to scoop up a good amount of the garlic. Let sit 10 minutes.
3. 3. Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan. Add the shrimp and cook on both sides until seared, about 2-3 minutes per side. Remove from the heat.
4. 4. To make the salad. Combine the greens, corn, and tomatoes in a salad bowl and toss with a little dressing. Add the shrimp, bacon, and avocados. Spoon the dressing overtop. Top with feta. Season with freshly cracked pepper and salt. Serve warm or cold.