1/2 pound peeled and deveined shrimp
2 cloves garlic, minced
4 ounce butter lettuce, chopped
1 small corn on the cobb, grilled or roasted
1 ounce blue cheese or gorgonzola
1/2 cup halved cherry tomatoes
2 ounces diced avocado (1 half small haas)
2 teaspoons olive oil
kosher salt and black pepper, to taste
Heat a skillet over medium heat and add the bacon. Cook until crisp and the fat is rendered. Transfer the bacon to a paper towel using a slottted spoon. Remove all but 1 teaspoon of the bacon grease and discard the rest. Add the shrimp and garlic to the skillet and cook 3 minutes, until opaque. Remove and chop into bite sized pieces. To assemble the salad divide between 2 plates or toss everything together in a large bowl. Serve right away, drizzled with 1 teaspoon olive oil, salt and pepper over each salad.