This sweet corn and shrimp salad in an avocado boat is my take on one of my favorite sandwiches at a restaurant we go to on vacation.

Although, I admit, I took it about 4 steps above what the inspiration sandwich actually contains! But it is soooo worth it!

One of my favorite parts of vacation is eating out and trying local specialties. And I’ll admit it, I love meat. It is very, very hard for me to order a dinner that does not include meat. But about 5 years ago, we were at the beach, and I saw this sandwich on the menu that was described as “Fresh from the Farm”. It was a soft roll filled with sweet corn, avocado, Spanish onions, beefy tomato slices, Muenster cheese and their special sauce. I debated ordering it because there was no meat, but I just could NOT resist the ingredients. I kid you not, I have ordered it every single time we’ve gone back in the last 5 years (and sometimes that’s more than once a year). Sometimes I dream about it in the off-season. It is amazing!!

One of the best parts is the sweet corn. It adds a little crunch and, well, a hint of sweetness. It completes the sandwich, but it also falls out of the sandwich A LOT! Each ingredient is put on separately, so there’s nothing to bind the corn to the other ingredients and hold it in!

I decided to turn it into a salad (think chicken salad) to get my beloved corn to stay with the rest of the ingredients! But remember my love of meat, I decided to add shrimp in and it is so filling! And then I added bacon and pecans too! Oops and YES!!

One of the key points I want to stress is to use FRESH corn! Fresh corn right off the cob just cannot be beat and it’s in season NOW!

Yield: 6

Sweet Corn and Shrimp Salad with Avocado

Name: Sweet Corn and Shrimp Salad with Avocado
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Dressing:; 1/2 cup Hellman's mayonnaise; 1 tbsp. lemon juice; 1 tbsp. milk; salt and pepper to taste; Salad Ingredients:; 1 lb. shrimp, cooked (I used large shrimp and then cut them in half); 1/2 pint cherry tomatoes, cut in quarters; 2-3 ears of Sunshine sweet corn, husked and cut from cob (do not cook); 1/2 cup pecans, chopped; Cheese of choice: I used 1/3 cup bleu cheese crumbles, if you're using a mild cheese like mozzarella or muenster I would use 1/2 cup cubes

This sweet corn and shrimp salad in an avocado boat is my take on one of my favorite sandwiches at a restaurant we go to on vacation.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Dressing:
1/2 cup Hellman's mayonnaise
1 tbsp. lemon juice
1 tbsp. milk
salt and pepper to taste
Salad Ingredients:
1 lb. shrimp, cooked (I used large shrimp and then cut them in half)
1/2 pint cherry tomatoes, cut in quarters
2-3 ears of Sunshine sweet corn, husked and cut from cob (do not cook)
1/2 cup pecans, chopped
Cheese of choice: I used 1/3 cup bleu cheese crumbles, if you're using a mild cheese like mozzarella or muenster I would use 1/2 cup cubes

Instructions

Mix your dressing ingredients in a large bowl. Add remaining ingredients and toss to coat well. Refrigerate until ready to serve!
I prefer to eat mine in avocado halves. You could also serve as a sandwich, in lettuce wraps or on crackers as an appetizer!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 418Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 190mgSodium: 1096mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 26g

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