3 tablespoons grapeseed oil or extra-virgin olive oil
3 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
¾ teaspoon dry mustard
1 teaspoon Bald Buck Seasoning
1 pound raw shrimp (21-25 per pound), peeled and deveined
2 teaspoons extra-virgin olive oil
2 teaspoons finely grated lime zest
2 ears corn, husked
4 cups chopped romaine lettuce
¾ cup finely chopped red cabbage
¾ cup diced red bell pepper
½ cup diced red onion
½ cup assorted cherry tomatoes, chopped
½ fennel bulb, halved again, thinly sliced
1 avocado, diced
2 slices crispy cooked bacon, diced
Instructions
To prepare the dressing: Grind the dressing ingredients in a food processor or blender until smooth.
To prepare the shrimp and salad: Preheat the grill to medium heat or heat a skillet over medium heat.
Toss shrimp with 2 teaspoons oil, lime zest, Bald Buck seasoning, and 1/4 teaspoon pepper.
Grill corn, turning occasionally, until lightly charred, 6 to 10 minutes.
Grill the shrimp, turning once, until well done, 3 to 5 minutes total.
Transfer the corn and shrimp to a cutting board. Cut the kernels off the cob. Cut the shrimp into small pieces.
Mix the lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado, and bacon in a large bowl. Add shrimp, corn, and dressing; toss to coat. Season with Buck Bald
3 tablespoons grapeseed oil or extra-virgin olive oil
3 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
¾ teaspoon dry mustard
1 teaspoon Bald Buck Seasoning
1 pound raw shrimp (21-25 per pound), peeled and deveined
2 teaspoons extra-virgin olive oil
2 teaspoons finely grated lime zest
2 ears corn, husked
4 cups chopped romaine lettuce
¾ cup finely chopped red cabbage
¾ cup diced red bell pepper
½ cup diced red onion
½ cup assorted cherry tomatoes, chopped
½ fennel bulb, halved again, thinly sliced
1 avocado, diced
2 slices crispy cooked bacon, diced
Directions
To prepare the dressing: Grind the dressing ingredients in a food processor or blender until smooth.
To prepare the shrimp and salad: Preheat the grill to medium heat or heat a skillet over medium heat.
Toss shrimp with 2 teaspoons oil, lime zest, Bald Buck seasoning, and 1/4 teaspoon pepper.
Grill corn, turning occasionally, until lightly charred, 6 to 10 minutes.
Grill the shrimp, turning once, until well done, 3 to 5 minutes total.
Transfer the corn and shrimp to a cutting board. Cut the kernels off the cob. Cut the shrimp into small pieces.
Mix the lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado, and bacon in a large bowl. Add shrimp, corn, and dressing; toss to coat. Season with Buck Bald
