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
1. 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 to 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 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1 to 2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat.
3. In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished!
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Nutrition Facts
1-1/2 cups: 212 calories, 10g fat (2g saturated fat), 145mg cholesterol, 739mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic exchanges: 3 lean meat, 2 vegetable, 2 fat.