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Shrimp and Spinach Salad with Hot Bacon Dressing

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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! —Lisa Bynum, Brandon, Mississippi
Shrimp and Spinach Salad with Hot Bacon Dressing Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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, 2-3 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, 1-2 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.

Test Kitchen tip
  • If you like wilted salads, toss spinach in the dressing before removing it from the heat. You'll need only about 15 to 20 seconds, so keep an eye on it and stir constantly.
  • 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.

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