Wednesday, 19 September 2012

Shrimp and Bacon Salad

Sorry if you've all been starving to death in my absence. In case you didn't hear, my lens go smashed, so I haven't been able to take any pictures for you. But luckily, I just remembered this salad I made about three thousand years ago that I posted on the other blog. I did actually have a really good dressing recipe for it that didn't quite make it to the photos. Pretty much as soon as the dressing touched those shrimpies the vacuum reared into action. The vacuum being... my face. Okay, weird analogy. Moving on...

Anyways, if you want a light healthy lunch that's really easy and delish, look no further. And yes, bacon is healthy. Unless you enjoy having a malnourished soul. Anyways, we have to fill up the bottom of the food pyramid somehow.

Shrimp and Bacon Salad

Frozen precooked jumbo shrimp
Smoked paprika
Garlic salt
Cooked, crumbled bacon
Avocado, tossed in a little lemon juice to prevent browning
Catalina Dressing (recipe below)

Cook your shrimp in a little oil or in a little bit of leftover bacon grease. Season generously with smoked paprika and garlic salt. They only take a couple minutes to cook, just until they're warm all the way through. Don't overcook or they will get rubbery. Make sure you flip them halfway through.
Chop up some avocado, onion, and tomato and throw it on some spinach. Crumble on the bacon and put the shrimp on. If it still has tails, you'll probably want to take them off before you eat them.

Homemade Catalina Dressing:
1/2 cup olive oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup vinegar (apple cider vinegar is nice if you have it)
2 teaspoons worcestershire sauce
Salt to taste

Whisk together until well combined. It's also good warmed up if you want to zap it in the microwave.

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