Shrimp Spinach Salad

This zippy shrimp spinach salad is inspired by a restaurant favorite, with a savory bacon-based dressing that pulls everything together.

Total Time: Prep/Total Time: 30 min.

Yield: 6 servings

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.
2. On 4 metal or soaked wooden skewers, thread shrimp.
3. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
4. 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.
5. In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with bacon and sliced almonds.

Nutrition Facts

• Serving size: 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 vegetables, 2 fat.

Source: https://www.tasteofhome.com/recipes/shrimp-and-spinach-salad-with-hot-bacon-dressing/#RecipeCard