Chopped Salad with Warm Shrimp, Bacon, Corn, and Avocado Recipe

  • 1 pound frozen Captains Choice raw shrimp (31 to 40 per pound) pre-peeled and deveined tail-on shrimp
  • 1 tablespoon kosher salt
  • 1 tablespoon O Organics sugar
  • 1 (18 ounce) package Produce Stand Romaine Hearts
  • 6 slices Safeway SELECT Extra-Thick Naturally Smoked Bacon, chopped
  • 3 ears White Platinum Corn, husks and silks removed
  • 2 firm-ripe avocados, peeled, pitted, and cut into 1/2-inch cubes
  • 1 (12 ounce) bottle Safeway SELECT Premium Collection Balsamic Vinaigrette (sold chilled in the Produce Department)
  1. In a bowl, combine shrimp, salt, and sugar; mix, set aside. Trim and discard romaine ends. Rinse leaves, pat dry, coarsely chop. Arrange leaves in large, shallow serving bowl; set aside.
  2. In a 12-inch nonstick frying pan, place bacon over medium-high heat. Cook, stirring often, until bacon is well-browned and crisp, about 10 minutes. With slotted spoon, transfer bacon to paper towels. Discard all but 2 tablespoons of drippings.
  3. Return 1 tablespoon drippings to pan; place over medium-high heat. Add ears of corn; cook, turning often, until kernels char in spots, about 10 minutes total. Remove corn; let stand until cool enough to handle. Cut kernels from cobs; discard cobs.
  4. Rinse salt mixture off shrimp and pat shrimp dry. Add 1 more tablespoon bacon drippings to frying pan along with the shrimp. Increase heat to high and stir often until shrimp are no longer translucent in center (cut to test), 2 to 3 minutes total.
  5. To assemble salad, arrange shrimp, corn, bacon, and avocados in attractive piles on top of romaine. To serve, mix salad with dressing to taste.