Shrimp and Corn Salad

Isn't it funny how one silly thing in your refrigerator can lead you to an interesting recipe? I don't use buttermilk a lot but needed it a few days ago. I bought a small carton but still had quite a bit left. I happened to see a version of this salad in Prevention Magazine and it sounded tasty. What sealed the deal was that the dressing needed 1 cup of buttermilk. Sold!

Their version called for grilling both the shrimp and the corn which would probably be wonderful but I didn't have the desire to do so. Call me lazy.

I have to say this was absolutely delicious.

Dressing:
1/2 ripe avocado, pitted and peeled
3 T lime juice
1 cup low fat buttermilk
1 T chopped fresh basil
1 t honey
ground black pepper

Salad:
1/2 pound medium shrimp, peeled and deveined
salt and pepper
1/2 bag Trader Joe sweet corn, thawed
2 plum tomatoes, chopped
1/2 cup chopped English cucumber
1/3 cup red onion chopped
4 cups torn romaine

To make dressing: In food processor,  puree the avocado and the lime juice. Add the buttermilk, basil, honey and pepper. Process until smooth.

To make the salad: Put tomatoes, onion, corn, and cucumbers in medium bowl. Sauté the shrimp in a bit of olive oil, then add to the bowl. Mix a few tablespoons of the dressing into the mixture in the bowl.

Serve on a bed of romaine. Pass extra dressing. I had dressing left over to save and used later to fancy up some tuna salad.