Description
This zippy shrimp spinach salad is inspired by a restaurant favorite, with a savory bacon-based dressing that pulls everything together.
Ingredients
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- 1 teaspoon montreal steak seasoning
- 4 bacon strips, chopped
- 1 shallot, finely chopped
- 1/3 cup cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (10 ounces) fresh spinach
- 3/4 cup julienned roasted sweet red peppers
- 1/4 cup sliced almonds
Directions
- Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat.
- In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with bacon and sliced almonds.
