Shrimp and Bacon Salad

I made this salad to surprise my husband last week. He loved it and ate nearly the entire salad himself. I would suggest doubling the recipe if you are feeding more than 2 people unless you’re planning on having this as a side salad. There is a lot of bacon in this salad because I love the texture and flavor it adds but feel free to use less if you’re not as keen on it as we are. Also, I used peeled and deveined shrimp and removed the tails prior to cooking. I did this only to make eating the salad easier.

Shrimp and Bacon Salad
Serves 2
4 slices bacon, diced
1/2 pound large shrimp, peeled & deveined, tails removed if desired
1 bag mixed salad greens (4 cups)
1 nice ripe tomato, chopped or a handful of grape/cherry tomatoes, halved
1/2 recipe Creamy Balsamic Dressing

  1. Fry diced bacon in large nonstick skillet over medium heat.
  2. When bacon is cooked to your preferred degree of crispiness, remove from pan and drain on paper towels.
  3. Add shrimp to bacon fat in pan and cook until done, about 5 minutes.
  4. Remove cooked shrimp from pan using a slotted spoon and place in salad bowl.
  5. Add mixed greens, bacon and chopped tomatoes to salad bowl on top of shrimp.
  6. Drizzle dressing on top of greens and toss gently until combined. Taste and adjust seasoning.
  7. Serve immediately.
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