Recipe(tried): Bacon Wrapped Shrimp Spinach Salad with Citrus Herb Poppyseed Dressing

Hello!

Another busy day with me starting with a trip to the dentist and then errands. I had no time to plan dinner or anything big but I did stop in Publix and they had this as a teaser. What a delicious salad! It looks easy enough but I made it easier by buying Hormel pre-cooked bacon and cooking it in the microwave. And the shrimp I sauteed in a pan drizzled with olive oil and butter and 1 minced garlic clove. I whisked the salad dressing and balsamic in the serving bowl, added the spinach, sunflower nuts and mandarin orange slices. Then I crumbled the bacon and added the shrimp, tossed and served. Light and delicious and DH loved it. I love Publix!

Enjoy! Gina

BACON-WRAPPED SHRIMP SPINACH SALAD WITH ORANGE-HERB POPPYSEED DRESSING
source: Publix Apron's Recipes
serves: 4

8 fully cooked bacon slices
24 peeled/deveined large shrimp (about 3/4 pound), thawed
24 toothpicks
1/2 cup orange herb/poppy seed marinade
aluminum foil (optional)

Coat grill rack with cooking spray, then preheat grill.

Stack bacon slices and cut into 3 equal lengths. Wrap each shrimp with bacon and secure with toothpicks. Place in medium bowl. Wash hands. Pour marinade over shrimp and toss to coat; let stand 5 minutes to marinate.

Place shrimp on grill, using tongs, and discard any remaining marinade; close lid (or cover with foil) and cook 6-8 minutes, turning occasionally, or just until shrimp are pink. Remove toothpicks and serve over Orange Spinach Salad (recipe below).

ORANGE SPINACH SALAD

1/4 cup orange herb/poppy seed marinade by Emeril
1 tablespoon white balsamic vinegar
4 cups fresh spinach (3/4 bag)
1 (11-ounce) can mandarin oranges in light syrup (drained)
1/4 cup shelled sunflower seeds

Whisk marinade and vinegar together, in salad bowl, until well blended.

Add remaining ingredients; toss until evenly coated.

Top with Bacon-Wrapped Shrimp (recipe above) and serve.