napa and radicchio

I am just getting around to using up the remaining radicchio and Napa cabbage from this post. And I’ll be using a favorite dressing that I’ve already told you about as well, so use the link in the ingredient list for the dressing recipe. I used a portion of the greens already for fish tacos and I’ll share that recipe in a few days. Not much more to say, time is short, so I am just happy to get dinner on the table and have time to post the recipe and keep the streak alive… 71 and counting.

Summer Garden Salad with Smoked Paprika Shrimp

4 thick center-cut bacon slices
1 pound jumbo shrimp (21-25 ct), peeled and deveined
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
1 large shallot, peeled and diced
1 cup frozen corn, thawed
1 tablespoon fresh thyme leaves
Sweet Basil Dressing
1 Napa cabbage, cored and thinly sliced
1 head radicchio, cored and thinly sliced
2 cups teardrop or cherry tomatoes
2 cups mini mozzarella balls (brocconcini) halved
2 ripe avocados, peeled and cubed

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and drain on paper towels; cut in quarters crosswise. Discard all but 1 tablespoon of the bacon drippings from the skillet.  Increase heat to medium-high. Sprinkle shrimp with paprika, salt, and pepper.  Add shrimp to pan; cook 2 minutes on each side or until done. Remove to a plate, spreading out to cool.

Add the shallot and corn to the skillet and saute until the shallots are soft and translucent. Stir in the thyme. Remove from heat and add the corn mixture to the plate with the shrimp to cool. While the shrimp and corn cool, make the dressing.

Place the Napa cabbage and radicchio in a large bowl and toss with 1/2 cup of the dressing.  Divide the greens between 4 large dinner plates. Top each plate with 5 to 6 shrimp, 1/4 cup corn mixture, 1/2 cup tomatoes, 1/4 cup mozzarella halves, 1/2 avocado, and 4 bacon pieces.  Drizzle each salad with additional dressing and serve.

Serves 4