Shrimp & Spinach Salad with Hot Bacon Dressing
My friends and I always order this salad when we meet for lunch. I wanted to share it with my husband, so I made re-creating it my mission. —Lisa Bynum, Brandon, MS
Takes: 30 min. Makes: 6 servings
1¹ ₂ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
1 tsp. Montreal
steak seasoning 4 bacon strips, chopped 1 shallot, finely chopped ¹₃ cup cider vinegar 1 Tbsp. olive oil
1 tsp. Dijon mustard ¹₂ tsp. sugar
¹₂ tsp. salt
¹₄ tsp. pepper
1 pkg. (10 oz.)
fresh spinach
³₄ cup roasted sweet
red peppers
¹₄ cup sliced almonds
1. Sprinkle shrimp with steak seasoning. On four 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.
2. 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 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender,
1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.
3. In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.
Per serving: 212 cal., 10g fat (2g sat. fat), 145mg chol., 739mg sod., 6g carb.
(2g sugars, 1g fiber), 22g pro.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat.