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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Arugula and Spinach Mix
Before starting, preheat your broiler to high. Wash and dry all produce.
Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add a quarter of the corn (dbl for 4 ppl) to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through cooking, until dark golden-brown, 5-6 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. Add shrimp with half the maple syrup to a foil-lined baking sheet. Season with salt and pepper, then toss to combine.
Heat the same pan (from step 1) over medium-high. Add bacon to the dry pan. Sprinkle with half the chili powder (use all for 4 ppl). 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 they just turn pink, 5-6 min.**
While the shrimp broils, halve, then cut the ciabatta into 1/2-inch pieces. Thinly slice the chives. Roughly chop the tomato. Whisk together the sour cream, vinegar, chives, mayo and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper.
Toss the ciabatta with 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Broil in the bottom of the oven until golden-brown and crisp, 3-4 min. Season with salt and pepper.
Drizzle the remaining maple syrup over the shrimp. Add the arugula and spinach mix, tomatoes 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.