Ingredients
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5 tablespoons reduced-fat sour cream
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3 tablespoons grapeseed oil or extra-virgin olive oil
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3 tablespoons cider vinegar
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2 tablespoons chopped fresh cilantro
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1 tablespoon chopped fresh dill
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1 tablespoon minced shallot
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2 cloves garlic, minced
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¾ teaspoon dry mustard
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¼ teaspoon kosher salt
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1 pound raw shrimp (21-25 per pound), peeled and deveined
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2 teaspoons extra-virgin olive oil
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2 teaspoons finely grated lime zest
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¼ teaspoon kosher salt
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¼ teaspoon freshly ground pepper, plus more to taste
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2 ears corn, husked
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4 cups chopped romaine lettuce
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¾ cup finely chopped red cabbage
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¾ cup diced red bell pepper
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½ cup diced red onion
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½ cup assorted cherry tomatoes, chopped
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½ fennel bulb, halved again, thinly sliced
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1 avocado, diced
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2 slices crispy cooked bacon, diced
Directions
- To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
- To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
- Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
- Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.
- Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.
