4 strips of bacon
½ pound large shrimp, peeled, with or without tails
Kosher salt and freshly ground black pepper
8 ounces Simplot RoastWorks® Flame-Roasted Corn & Jalapeño Blend, warmed
4–5 cups spring greens
1 avocado, peeled, pitted and sliced
⅓ cup grated Fontina cheese (optional)
premade tortilla strips, or make your own by cutting corn tortillas into strips and frying until golden
8 ounces Hidden Valley® Original Ranch® Dressing, Dip & Sauce Mix, prepared as dressing
2 teaspoons ground chipotle powder
Heat a skillet over high heat. Add the jalapeños and roast until blackened on all sides. Remove and cool. Once cool, slice into thin rounds.
Add bacon and cook until crispy, then remove from skillet. Leave a bit of the oil in the skillet and add the shrimp. Season with salt and pepper. Sear until pink. Set aside.
Chop cooled bacon and assemble the salads by placing spring greens in a bowl or on a plate. Add shrimp, bacon, Simplot RoastWorks
® Flame-Roasted Corn & Jalapeño Blend and avocado. Top with the blackened jalapeño slices, cheese and tortilla strips.
Whisk together Hidden Valley
® Original Ranch ® Dressing and the chipotle powder. Serve on the side.
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