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Ingredients:
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227 g
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Cooked & Peeled Shrimp, thawed
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6
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strips of bacon, cut into ½” pieces
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2 tbsp
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(30 mL)
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white wine vinegar
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1/3 cup
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(75 mL)
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extra virgin olive oil
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1 tsp
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(5 mL)
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honey
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2
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garlic cloves, minced
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8 oz
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baby spinach leaves, washed and dried
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1/2 cup
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(125 mL)
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fresh basil leaves, washed and dried
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1 tsp
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(5 mL)
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freshly grated Parmesan cheese
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1 pint
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grape tomatoes, cut in half (cherry tomatoes can be substituted)
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salt and pepper
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Preparation:
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Preparing shrimp and bacon mixture: In a medium-sized saucepan over medium heat, fry bacon 3-5 minutes.
Add vinegar, olive oil, honey, garlic. Boil over medium heat 1-2 minutes.
Add thawed shrimp. Gently toss.
Assembling salad: Toss spinach, Parmesan cheese and basil. Divide among 4 plates.
Drizzle shrimp mixture over top and garnish with tomatoes.
Season with salt and pepper to taste.
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Tip(s):
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