Ingredients:
2 Tbsps apple cider vinegar
2 Tbsps extra virgin olive oil
2 Tbsps raw honey
1 Tbsp Dijon mustard
1 Tbsp hot sauce
1/2 tsp sea salt, or to taste
1/4 tsp freshly gr
ound black pepper, or to taste
For the Salad:
1 Tbsp avocado oil, divided
2 medium ears of corn, husk, and silk removed
1-1/2 lbs raw shrimp, peeled and deveined
1/2 tsp garlic salt
8 cups chopped or torn lettuce leaves
1/2 small pineapple, peeled, cored and cut into 1-inch pieces
1 cup grape or cherry tomatoes, halved
1/2 medium red onion, finely sliced
Instructions:
In a small mixing bowl, combine all of your dressing ingredients; whisk well and set aside.
Season your shrimp with the garlic salt.
Using a sharp knife, carefully cut the corn off its cobs.
Place the corn in a medium pot and cover with water. Stir in 1/2 teaspoon of sea salt and place pot over medium-high heat. Bring to the boil and cook for 2-3 minutes, or until just tender. Drain well and allow to cool.
Heat your avocado oil in a large skillet over medium-high heat and add in the shrimp. Cook until slightly crisp on the outside and opaque throughout, about 3 minutes each side.
Once your shrimp are done, remove from the heat.
In a large serving bowl, nicely arrange your salad greens, pineapple, tomatoes and red onion.
Drizzle 1/3 cup of the dressing on top and toss until well coated. Top with cooked shrimp and corn.
Serve with remaining dressing and enjoy!
