Delicious dinner salad packed with classic BLT flavor combination and addition of juicy shrimp and creamy avocado. This shrimp salad is served with a light Buttermilk Ranch dressing.
For the dressing: combine all the ingredients in a small mixing bowl and whisk until completely incorporated. Taste to make sure you have enough salt and peppercorn. Set aside.
Peel, de-vein, and rinse shrimp. Mix shrimp with some salt, pepper, and lemon juice in a bowl and let it sit while preheating a cooking pan.
Preheat a cooking pan with about a tablespoon of oil over medium-high heat. Once the pan is hot, sear shrimp until pink and opaque on both sides. Take out and set aside.
Chop romaine lettuce and divide it among two salad bowls.
Slice tomatoes, chop crispy bacon strips, peel and slice avocado, and divide everything among the two salads.
Top salads off with cooked shrimp and sprinkle some fresh parsley over the top.