The sun is finally shining today! This past winter was so very cold and miserable, and so far this spring has been pretty gloomy and rainy. I am way past ready for summer to get here. Call me crazy, but I would rather have scorching hot summer days than any of the other crazy midwest weather we have been dealing with. It is sunny and warm outside today, so I am in the mood for some summertime food.
Growing up on the Chesapeake Bay (Hey, Mathews, VA!), seafood is something that we had regularly, especially in the summer. This salad is a combination of the flavors of a few of my favorite summertime foods (shrimp, fresh corn and tomatoes) and also some flavors that really compliment those things (bacon, avocado, lime and cilantro).
This salad would be a great dish for a summertime barbecue, for a simple lunch, or even for a family dinner. If you don’t care for shrimp, feel free to leave them out or substitute them for chicken or something else. Whatever you do, please enjoy!
Shrimp Summer Salad
- 1/2 red onion diced
- 2 limes juiced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 ears of corn cooked and corn cut off cob
- 6 strips of bacon cooked and chopped
- 1 lb shrimp cooked, cooled and peeled
- 1 Haas avocado diced
- 1/4 bunch cilantro
- 1/2 pint grape tomatoes halved
- In a small bowl, combine the onion, lime juice, salt and pepper. Set aside for 5 minutes to marinade.
- Place the corn, bacon, shrimp, avocado, cilantro and tomatoes in a large bowl. Toss everything together. Pour the onion mixture on top and toss again. Serve immediately.
- *Note – if you would like to prepare this ahead of time, leave the avocado out until just before you are ready to serve.