Shrimp BLT Salad

This bright vinaigrette is the perfect compliment to the spicy shrimp and crunchy bacon. It’s an easy recipe that’s full of complex flavors!

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon The Olive Scene Persian Lime Olive Oil

• 2 teaspoons smoked paprika

• ½ tablespoon garlic powder

• ½ teaspoon cayenne pepper

• ½ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 4 slices thick-cut bacon

• 1 head romaine, chopped

• 1 cup cherry tomatoes, halved

• For the vinaigrette:

  • 3 tablespoons The Olive Scene Persian Lime Olive Oil

  • 2 tablespoons The Olive Scene Gravenstein Apple Balsamic Vinegar

  • 1 teaspoon The Olive Scene Organic Red Wine Vinegar

  • ¼ teaspoon salt

  • 1 pinch cayenne pepper

Instructions

1. Heat broiler or grill.

2. Place the shrimp on a large rimmed baking sheet. Drizzle with Persian Lime Olive Oil and toss to coat the shrimp. In a small bowl, combine paprika, garlic powder, cayenne, salt and pepper. Toss shrimp with paprika mixture.

3. If broiling, broil on high heat for 2 minutes per side, or until cooked through.

4. If grilling, put shrimp on skewers for easy turning and grill on medium-high heat for 2-3 minutes per side, until cooked through.

5. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate to let drain, then chop.

6. Make vinaigrette: In a small bowl, whisk together olive oil, vinegars, salt, and cayenne until combined.

7. Add romaine to salad bowl and top with shrimp, bacon, and tomatoes. Drizzle with vinaigrette and serve.