Grilled Shrimp Salad

[ingredients title=”Ingredients”]

  • 4 strips of bacon
  • ½ cup vinaigrette salad dressing (recipe below)
  • 2 tablespoons water
  • 8 cups mixed salad greens
  • 1 cup diced yellow bell pepper
  • 1 cup sliced cherry tomatoes
  • ½ cup pine nuts
  • 1 pound jumbo or extra large raw shrimp shelled and deveined with tails


[directions title=”Directions”]

  1. In a medium skillet, cook bacon until crispy. Remove the bacon but leave the renderings in the pan. You’ll need about 2 tablespoons of bacon renderings.
  2. Whisk in the classic vinaigrette and water; keep warm over very low heat.
  3. In a large bowl, place salad greens, crumbled bacon strips, bell pepper, tomatoes, and pine nuts. Toss.
  4. Grill shrimp for 3 minutes per side; arrange on each dish and serve with dressing.


[ingredients title=”Classic Vinaigrette Dressing”]

  • ½ cup olive oil
  • 2 to 4 tablespoons vinegar
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoons black pepper
  • 1 finely diced shallot


[directions title=”Directions”]

  1. In a small bowl or a mason jar, mix the vinegar, Dijon mustard, shallots, salt, and pepper.
  2. Take oil and poor in a stream, mixing vigorously to make an emulsion (pour the oil right in if you are mixing in a jar, seal tightly and shake). If dressing is too thick, add a little water to thin out.


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