Get ready for a Canadian summer-inspired 20-minute dinner! Maple Shrimp and Sticky Chili Bacon top this tasty sweet corn and tender baby green salad. Finish it off with a drizzle of everyone's favourite creamy ranch!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Arugula and Spinach Mix
Before starting, preheat your broiler to high.Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When pan is hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through cooking, until dark golden-brown, 4-5 min. Transfer to a plate.
While the corn cooks, cut the bacon into 1/2-inch pieces. Drain, then pat the shrimp dry with paper towels. On a foil-lined baking sheet, toss shrimp with half the maple syrup. Season with salt and pepper.
When the corn is done cooking, add the bacon to the same dry pan. Sprinkle over half the chili powder (dbl for 4ppl). Cook, stirring often, until crispy, 4-5 min.** Transfer to a paper towel-lined plate. While the bacon cooks, broil shrimp in the middle of the oven, until it just turns pink, 5-6 min.***
Halve, then cut the ciabatta into 1/2-inch pieces. Roughly chop the arugula and spinach mix. Thinly slice the chives. Slice the cucumber into 1/4-inch rounds. Whisk together the sour cream, vinegar, chives, mayo and 1/4 tsp sugar (dbl for 4ppl) in a large bowl. Season with salt and pepper and set aside.
Toss the ciabatta with 1 tbsp oil (dbl for 4ppl) on another baking sheet. Broil in the bottom of the oven until golden brown and crisp, 3-4 min
Drizzle the remaining maple syrup over the shrimp. Add the chopped greens, cucumber and croutons to the large bowl with the dressing. Toss to combine. Divide the salad between plates. Top with charred corn, chili bacon and shrimp.