12ouncesbutter, red leaf, or green leaf lettuce(any tender lettuce will work nicely)
1/2 cup grilled, roasted, or frozen and thawed roasted corn
2-4ouncesbleu cheese, goat cheese, or alternative cheese(optional)
1cupcherry tomatoes, halved
1largeavocado, chopped into 1/2" pieces
1/4 cupfresh Italian parsley, roughly chopped
1/2teaspoonkosher salt
1/2teaspoon freshly ground black pepper
Instructions
Cook the bacon in the oven (see link above), or on the stove, until crispy and the fat has rendered. Transfer the bacon to a paper-towel-lined plate and reserve the bacon grease.
In a large stainless skillet, warm 2 tablespoons of bacon grease over medium heat. Add the shrimp and garlic. Toss to coat and then spread across the pan in a single layer. Cook for 2 minutes. Flip the shrimp, or stir, and cook an additional 1-2 minutes until shrimp are opaque and slightly pink.
Remove from the heat, transfer the shrimp to a cutting board, and chop into 1/2" pieces. Chop the lettuce into small, bite-size pieces.
In a large mixing bowl, combine the lettuce, shrimp, bacon, corn, cheese, tomatoes, avocados, and parsley. Toss to combine. Season to taste with salt and pepper.