Shrimp and Spinach Salad with Hot Bacon Vinaigrette
From the June/July 2016 issue of Eat Drink Mississippi
by Lisa LaFontaine Bynum - The Cooking Bride
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Cajun seasoning
8 cups fresh baby spinach
2 fire roasted red bell pepper, cut into strips (you could also use jarred peppers)
1/2 cup sliced almonds
Hot Bacon Vinaigrette (recipe below)
Prepare a grill for indirect heat. Thread shrimp on a skewer or place in a grilling basket. Brush both sides of the shrimp with olive oil and season with Cajun seasoning. Place on the cool side of the grill and cook until they just begin to turn pink and opaque, about 3-5 minutes per side. Remove shrimp from heat and set aside.
Place 2 cups of spinach on each plate. Divide roasted red peppers and almonds between all four plates. Sprinkle with chopped bacon. Then divide remaining shrimp.
Finish salad with a generous drizzle of hot bacon dressing.
Hot Bacon Vinaigrette
4 slices uncooked bacon
1/4 cup red wine vinegar
1-1/2 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
Cook bacon in a large skillet over medium heat until crisp. Reserve bacon grease and set aside. Coarsely chop bacon.
Add enough vegetable oil to the reserved bacon grease to make 1 cup. Add red wine vinegar, mustard, salt, and black pepper and whisk to combine. Heat mixture in a small saucepan until warm.