Thread: ISO: Applebees Spinach & Shrimp Salad/ Dressing

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
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:
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
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:

Combine bacon with 1/4 cup of oil (that’s half of the oil) in a small saucepan. Place the pan over medium heat and when it begins to bubble, set your timer for 1 minute. After a minute, remove the pan from the heat and let it cool for 3 to 4 minutes.

Dissolve cornstarch in the vinegar and whisk the mixture into the oil and bacon, along with the sugar, mustard, salt, pepper, and liquid smoke.

Drizzle the remaining 1/4 cup of oil into the saucepan while whisking; stir into the vinegar mixture. Cover and chill dressing (it will thicken as it chills).

TO PREPARE THE SHRIMP:

Preheat BBQ grill to high.

Combine shrimp seasoning ingredients in a small bowl. Mix this blend with your fingers to break up any clumps of sage.

Pierce 6 shrimp on each skewer. Brush the shrimp with melted butter and sprinkle a little of the seasoning blend on both sides. Grill skewered shrimp for a couple minutes on each side, or until they are done.

Toast the sliced almonds in a medium sauté pan over medium heat until golden brown. Toss the almonds often so that they don’t burn.

TO SERVE:
Build each salad by tossing 8 cups of spinach with 1/4 cup diced tomato, 1/4 cup red onion, 2 tbsp roasted bell pepper, 2 tbsp toasted almonds, and 3 to 4 tbsp vinaigrette. Toss gently so that you don’t bruise the spinach. Arrange the tossed salad on a serving plate, then remove the grilled shrimp from the skewers and place 10 to 12 on top.

*Roast a red pepper in a preheated 425 F. oven. When the skin blisters, use the bag or ice water bath to remove the skin.

Makes 2 large salads

I have never had this, but saw the post and it sounds really good. Added it to my Favorites file.