summer shrimp & corn salad with honey sauce

every summer, i look to the produce of the season for new salad inspirations.  the summer's fruits and vegetables are the perfect beginnings of summer salads, filled with refreshing, fresh flavors and vibrant, popping colors.  each time this year, i look for new combinations of ingredients that will remind your palate that summer has indeed arrived.  this year, i looked to an old winter comfort to build my first salad of the season.  from my bacon wrapped shrimp over polenta, i know that one can never go wrong with bacon and shrimp.  to lighten the dish up and make it a salad, i replaced the polenta with fresh summer corn.  the shrimp has been marinated with sweet honey and tart white balsamic vinegar, which forms a delicious sauce that melds perfectly with the dressing. tossed with bright cherry tomatoes, creamy avocado bites and thyme leaves, this summer salad really can be the best meal you'll make this season. 

summer shrimp & corn salad with honey sauce
serves 4

3 tbs. honey
1 tbs. white balsamic vinegar
2 tbs. canola oil
3/4 lb. shrimp, shelled & deveined
4 slices applewood bacon, sliced into 1/2 inch square pieces
1 tbs. olive oil
3 white corn, kernels removed
1 tsp. of thyme leaves, plus more for garnish
1 avocado, sliced
2 cups cherry tomatoes, halved
1 tbs. white balsamic vinegar
1 tsp. lemon juice
3 tbs. extra virgin olive oil
freshly ground pepper

whisk together honey, vinegar and canola oil.  pour over shrimp and let marinate for 30 minutes.

heat a 12" frying pan over medium heat.  add bacon and cook for about 5 minutes until the edges start to brown and crisp up a bit.  if the bacon releases too much oil into your pan, remove with a spoon and pour into a separate container (i always keep an old glass jar for times like this - you definitely don't want to pour it down your drain!).  remove bacon from pan, draining any excess fat and set aside. 

bring the same pan back to medium heat.  add 1 tbs of olive oil and then corn kernels.  saute for about 4 minutes and add thyme leaves.  cook for another minute or two and then remove kernels from pan and set aside in the same bowl with the bacon.

still using the same pan, heat over medium-high heat.  pour entire bowl of shrimp into pan including marinating liquids.  toss and cook until both sides are pink, about 6 to 8 minutes.  when the shrimp is cooked through, bring heat down to medium and simmer shrimp in the marinating liquid so that it begins to thicken into a sauce for another 2 minutes.  remove from pan and let cool.

make vinaigrette by mixing together vinegar and lemon juice and slowly whisking in the olive oil. toss with other ingredients and finish with fresh ground pepper.

Comments

[PaniniKathy]

Those summer flavors all sound so delicious - and I'm definitely with you about bacon and shrimp! I'm really looking forward to trying this one.

[Susan from Food Blogga]

Shrimp and corn are such a delicious pairing. I've been hooked on shrimp and corn tacos lately, and I'm needing a change. This looks perfect.

[Chuck]

Shrimp, bacon, avocado, and corn... looks delicious! I would love to take a bite right now.

[Erica]

This looks so awesome! Stealing this recipe from you :)

[My Bug Life]

This dish looked so yummy!

[Karen]

I love this! Perfect for a summer supper.

[Joe]

Cool recipe. I just found your blog while looking around for other shrimp recipes. I just recently posted a recipe for Caramel and Ginger Shrimp that I adapted from “The Spended Table” cookbook and posted it on my blog @ http://cookingquest.wordpress.com if you would like to come take a look. I love feedback and other cooks opinions for sure.

Thanks and have a great one!

Joe

[Sophie]

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can view our blog here:
http://blog.keyingredient.com/

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How does the summer and winter correlation work?
How does that work? I mean like a mild summer equals a mild winter or hot summer equals cold winter? I don't know which one it is? So far I think we have had a mild summer but thats just me.

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Shrimp belong to the group of crustaceans within the seafood, a food that has a low level in fat and calories compared to beef and chicken, beef or pork.