Makes 4 servings
Ingredients:
- 4 slices bacon
- 15 jumbo shrimp, peeled and deveined
- 1 can garbanzo beans, rinsed and drained
- 2 tablespoons chopped green onion
- 6 cups chopped Romaine lettuce
- 1 cucumber, sliced
- 1 pint cherry tomatoes, halved
- 1 cup cubed Jalapeno Havarti cheese
Avocado Dressing:
- 1 ripe avocado
- 1 tablespoon coarse ground mustard
- ½ teaspoon sugar
- ½ teaspoon garlic salt
- 3 tablespoons rice wine vinegar
- ¼ cup extra virgin olive oil
Cook bacon in a large nonstick skillet over medium heat for 5 to 6 minutes or until bacon is crispy. Place bacon on a paper towel lined plate to drain. Drain grease from skillet, reserving 2 tablespoons. Chop bacon.
Cook shrimp in reserved bacon grease over medium-high heat in skillet. Cook for 2 minutes per side or until fully cooked.
Combine garbanzo beans and green onion in a medium bowl.
Combine chopped Romaine, garbanzo mixture, tomatoes, cucumber, and Havarti in a large bowl. Top with chopped bacon and shrimp.
Remove pit from avocado. Scoop avocado pulp into blender. Add mustard, sugar, garlic salt, and vinegar. Pulse until smooth. With blender running, slowly pour olive oil into avocado mixture. Drizzle avocado dressing over salad.
For more recipes from Virginia, visit virginiahornbucklecooks.com or follow her on Instagram and Facebook at @virginiahornbucklecooks.
