This is another recipe I found in Cooking Light magazine that I thought each and every one of you should accept into your life. It is divinely delicious and pretty darn healthful too boot! And with summer fast approaching, this salad is perfect for one of those days when it is truly too hot to spend much time fussing in the kitchen. And who doesn’t like a big old salad for dinner on a hot night? And when the salad has bacon, shrimp, and avocado starring up at you just longing to be consumed, how can a meal possibly get much better? Well, only if you serve the salad with a light and fruity Sauvignon Blanc or a crisp and flamboyant Viognier. That’s even better!
A word about Viognier. If you have not had the pleasure of tasting a truly good Viognier, do yourself a favor and buy a bottle. According to the Total Wine & More website, “Viognier has recently increased in popularity among consumers. Most known as the principle white grape variety in the northern Rhône, Viognier is capable of producing extraordinary wines with peachy aromas. On the palate, there are dry, luscious flavors of tree fruit, nuttiness and undertones of spice. At its best, it is lush and rich with amazing complexity and a wonderful alternative to Chardonnay. Exceptional Viognier is also produced in Washington State and in the southern Rhône.”
I will be thinking of you the next time I’m eating this salad and sipping on Viognier out on the deck. Cheers!
- 4 thick slices lean bacon, cut into ½-inch pieces
- 1 lb. large raw shrimp, peeled and deveined
- ½ tsp. paprika
- freshly ground black pepper
- cooking spray
- ¼ tsp. kosher salt, divided
- 2 ½ T. fresh lemon juice
- 1 ½ T. extra virgin olive oil
- ½ tsp. whole grain mustard
- 10-oz. cut up romaine lettuce
- 2 c. cherry or grape tomatoes, quartered or halved
- 1 c. shredded carrots
- 1 c. whole kernel corn
- 1 avocado, cut into 8 wedges
Cook bacon until crisp. Remove from pan and drain on paper towels. Wipe skillet clean. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Over medium high heat, cook shrimp for two minutes on each side (or until done). Sprinkle with 1/8 teaspoon salt and toss to coat. Set aside. Combine remaining 1/8 teaspoon salt, lemon juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat. Arrange lettuce on 4 plates. Top each serving with bacon, shrimp, tomato, carrot, corn, and avocado. Serve immediately.