1 1/2 lbs 16/20 shrimp, should be about 24-30 shrimp.
2 lbs fresh spinach
1 fresh cucumber, sliced
1 can black olives, sliced,
1 ea. red and orange bell peppers, sliced
8 slices bacon
1 1/2 cups white sugar
2 tsp cornstarch
1/2 tsp sea salt
1/4 cup water
1/2 cup white vinegar
1/2 cup pineapple orange juice
2 tsp black pepper
3 cloves garlic, crushed
1/4 cup lime juice
1/4 cup lemon juice
2 tsp oregeno
Instructions
Shrimp- Take off tails and devain. Mix all juice, pepper, garlic, oregeno in large sealable container and add shrimp to marinate, about 4 to 5 hours. Drain, Grill until done.
For Dressing- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
3. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
For Salad- toss spinach, shrimp, cucumber, olives, and peppers until well mixed. Drizzle dressing over finished salad, DO NOT TOSS DRESSING WITH SALAD, it will cause the spinach to wilt.
Serving
Suggestions
Serve in large bowls or plates with toasted or grilled ciabatta bread with garlic butter.
Originally Submitted
3/14/2012
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