Shrimp, Avocado & Roasted Corn Salad - cooking recipe

Ingredients

Salad Ingredients
2 ears fresh corn (shaved off the cob)
3 slices bacon, diced
1/2 lb large shrimp, peeled
1 pinch dried ancho chile powder or 1 pinch dried chipotle powder
4 cups chopped romaine lettuce
1 avocado, peeled, pitted and diced
1/3 cup grated gouda cheese (optional)
Buttermilk Pesto Dressing Ingredients
1/2 cup buttermilk
1/2 cup mayonnaise or 1/2 cup Greek yogurt
1/4 cup pesto sauce
2 -3 tablespoons minced green onions
1 tablespoon lemon juice
1 pinch salt and pepper, to taste

Preparation

To Make The Salad:
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
Season shrimp with ancho or chipotle powder. Add the shrimp and saute until cooked through, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
To Make The Dressing:
Whisk together all ingredients until blended. Season with salt and pepper.