Ingredients
1.5 pound huge peeled and deveined shrimp
1 tablespoon avocado oil
4 cooked and peeled boiled eggs
6 cooked nitrate-free bacon slices, diced
1 cup organic corn kernels, fresh or frozen (thawed)
1 big diced avocado
1/2 cup crumbed cheese of choice (feta or blue cheese both work well)
6 cup packed chopped romaine lettuce
Salad Dressing with Fresh Lemon-Chive:
a third of a cup plain Greek yogurt
1/2 lemon, freshly squeezed
1 garlic clove, fresh
4 chives, fresh
Directions
Pulse all Salad Dressing ingredients in a blender or food processor until smooth.
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Taste and adjust seasonings to taste. Refrigerate until ready to use, covered.
In a large skillet over medium-high heat, heat 1 tablespoon oil; add shrimp and cook for about 4-5 minutes, or until pink and just cooked through.
Set aside after seasoning with sea salt and freshly ground black pepper.
Arrange all salad ingredients on a tray or big salad bowl as shown, and sprinkle with dressing and gently toss to blend when ready to serve.