Buck's Royal Red Shrimp Chopped Salad


:This royal salad is super good.


  • 5 tablespoons reduced-fat sour cream
  • 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


    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


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