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Shrimp: Shrimp & Spinach Salad with Hot Bacon Dressing

Source: Taste of Home

Super easy and great flavor combination.
Perfect with crusty bread or dinner rolls.

Ingredients

  • 1 pkg. (10 oz.) fresh baby spinach
  • 3/4 c. roasted sweet red pepper (see instructions)
  • 1/4 c. sliced almonds, toasted
  • 4 center-cut bacon strips, fried and crumbled
  • 1 shallot, finely chopped
  • 1-1/2 lbs. uncooked shrimp (31-40 per lb.) peeled & deveined
  • 1 t. Montreal steak seasoning

Hot Bacon Dressing

  • 1 Tbls. bacon grease
  • 1/3 c. cider vinegar
  • 1 Tbls. olive oil
  • 1 t. Dijon mustard
  • 1/2 t. sugar
  • 1/2 t. salt
  • 1/4 t. pepper

Instructions

How to Roast Red Pepper: You can do ahead of time. Slice pepper in half and remove seeds. Place halves face down on a foil lined baking sheet (extend over sides or fold down). Broil until charred on all sides. Remove pepper from oven, fold foil over to cover and let stand for 20 minutes. Open and peel off charred skin; cut into strips. Set aside or refrigerate until ready to assemble.

In a large skillet, cook bacon over medium heat until crisp. Remove to a paper plate lined with paper towel to absorb the grease. Set aside while making the dressing.

Discard all but 1 tablespoon of the bacon drippings. Add shallot; cook and stir over medium heat until tender (1-2 minutes).

Stir in cider vinegar, olive oil, Dijon mustard, sugar, salt and pepper; bring to a boil. Remove from heat and let stand in hot pan while preparing shrimp.

Sprinkle shrimp with steak seasoning. Grill using a grill pan over medium heat or broil 4 in. from heat, until shrimp turn pink (2-3 minutes on each side).

In a large serving bowl, combine spinach, shrimp and pepper slices; add dressing and toss to coat. Top with cooked bacon and almonds.

Serves 4-6

NOTE: You could also add a hard-boiled egg if desired.