Shrimp, Avocado & Roasted Corn Salad

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  2 Corn, Sweet, Frozen(180g)
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  3 Bacon(84g)
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  0.5 lbs Shrimp
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  4 cup Lettuce, Romaine
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  1 Avocado(150g)
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  0.3 cup Cheese, Fontina
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  0.5 cup Buttermilk, Cultured, Low-Fat
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  0.5 cup Mayonnaise, Regular

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  0.3 cup Basil Pesto, Prepared
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  1 Shallot(30g)
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  1 tbsp Lemon Juice, Fresh
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  Pinch Of Salt And Pepper, To Taste

Instructions

1. 1Heat a skillet over medium-high heat. Add the bacon and cook for 6–8 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel–lined plate, then crumble once cooled and set aside.
2. 2In the same skillet, increase heat to high. Add the corn kernels and dry-roast for 6–8 minutes, stirring occasionally, until the edges begin to brown and caramelize. Transfer to a plate and set aside.
3. 3Return the skillet to medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until opaque and no longer translucent, with color turning from gray to pink. Transfer to a clean plate.
4. 4Whisk together the buttermilk, mayonnaise, basil pesto, minced shallot, and fresh lemon juice until smooth and fully blended. Season with salt and pepper to taste. Divide the dressing evenly between 2 small containers and refrigerate separately.
5. 5Roughly chop the avocado and tear the romaine lettuce into bite-sized pieces.
6. 6Divide the romaine lettuce evenly between 2 airtight containers. Top each with half of the corn, half of the crumbled bacon, half of the shrimp, and half of the avocado while ingredients are still at room temperature.
7. 7Seal both containers and refrigerate. Add the dressing just before eating to prevent the salad from becoming soggy.