Sauteed Shrimp And Bacon Garden Salad Recipes

SHRIMP AND BACON SPINACH SALAD RECIPE

Steps:

• Add red wine vinegar, white sugar, salt, garlic powder, smoked paprika, black pepper and extra virgin olive oil in a small mason jar and shake vigorously to combine.
• Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, and sugar. Set aside.
• Next, grab a salad bowl and place spinach, red onion, tomato, and avocado and toss until combined. Set aside.
• Grab a cold skillet and place your bacon in the skillet and cook over medium heat, flipping halfway, until it's crisp on both sides. Remove bacon and drain on paper towel.
• Remove excess bacon grease from the skillet, leaving about 2 Tbsp in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.
• Place bacon and shrimp on top of salad and serve with prepared vinaigrette.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

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

PERFECT SAUTEED SHRIMP (REALLY!)

Steps:

• Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
• In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
• Spritz with juice of the lemon wedges and serve immediately.

GRILLED SHRIMP AND BACON WITH LEMONS

Steps:

• Toss shrimp in a large nonreactive baking dish with zest and juice of 1 lemon, the Old Bay seasoning, and oil. Marinate in the refrigerator for 30 minutes.
• Heat grill to medium-high. Slice remaining lemon into 1/4-inch-thick slices. Grill lemon slices, shrimp, and bacon directly on grates until lemon slices are caramelized (2 to 3 minutes per side), shrimp are cooked through (about 3 minutes per side), and bacon is lightly charred and crisp (4 to 5 minutes per side). Transfer lemons and shrimp to a bowl, and the bacon to a plate. Let cool slightly.
• Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp. Toss until well combined.

SPINACH SHRIMP SALAD WITH HOT BACON DRESSING

Steps:

• Cook bacon in 10" skillet over med-high heat until crisp.
• Stir in vinegar, sugar and mustard; continue stirring til sugar is dissolved.
• Toss spinach, mushrooms, cheese and shrimp in large bowl.
• Drizzle hot bacon dressing over spinach mixture.
• Toss to coat.
• Serve immediately.

SAUTéED SHRIMP WITH BACON AND MUSHROOMS

Steps:

• Brown the bacon in a large skillet over medium-high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until the vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
• Add the shrimp to the skillet and cook for 3 minutes, or until just opaque. Stir all the ingredients to combine. Season with salt, pepper, and Tabasco sauce. Serve hot.

SHRIMP GARDEN SALAD

Steps:

• In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.