FOR THE BACON VINAIGRETTE:
1/2 cup light olive oil, divided use
1/4 cup finely minced cooked bacon (3 or 4 slices)
1/4 cup red wine vinegar
1/2 tsp cornstarch dissolved in 1/4 cup granulated sugar
1 1/2 tsp Grey Poupon Dijon mustard
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/4 tsp hickory flavored liquid smoke
FOR THE SHRIMP SEASONING:
In a small baggie combine all of these ingredients, use it to season the shrimp
1 tsp coarse ground black pepper
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp ground (rubbed) sage
1/4 tsp granulated sugar
FOR THE SALAD:
20 to 24 med shrimp, peeled and deveined
2 tbsp butter, melted
1/4 cup sliced almonds, Toasted in melted butter
16 cups fresh spinach
1/4 cup diced tomato (1 large tomato)
1/2 cup sliced red onion
1/4 cup sliced roasted red bell pepper*
TO MAKE THE BACON VINAIGRETTE:
Heat half of the oil and all of the bacon in a small saucepan over medium heat. Once it begins to sizzle, cook for an additional minutes. Remove from heat.
Add the Cornstarch/Vinegar mixture, sugar, mustard, salt, pepper, and liquid smoke to the hot bacon oil, whisking to combine the ingredients.
As you are whisking, drizzle the remaining 1/4 cup of oil into the vinegar mixture.
Cover and chill dressing (it will thicken as it chills).
TO PREPARE THE SHRIMP:
Preheat BBQ grill to high.
Skewer 6 shrimp per skewer, Brush them with melted butter & season with the shrimp seasoning listed above.
Grill skewered shrimp for a couple minutes on each side, or until they are done.
Mix all the ingredients for the salad, toss with the dressing, add 10 to 12 grilled shrimp on top.
*Roasting a red pepper is easy, just preheat the oven to 425 F. oven. Once the the skin blisters, plunge the hot roasted pepper into an ice water bath to remove the skin easily.
Their bacon vinaigrette is absolutely amazing! Every time I've been there, I've gotten their spinach and shrimp salad.
It's great on this salad, but let's face it...it would be good on just about anything...
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