[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
[/ingredients]
[directions title=”Directions”]
- 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.
- Whisk in the classic vinaigrette and water; keep warm over very low heat.
- In a large bowl, place salad greens, crumbled bacon strips, bell pepper, tomatoes, and pine nuts. Toss.
- Grill shrimp for 3 minutes per side; arrange on each dish and serve with dressing.
[/directions]
[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
[/ingredients]
[directions title=”Directions”]
- In a small bowl or a mason jar, mix the vinegar, Dijon mustard, shallots, salt, and pepper.
- 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.
[/directions]