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!
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
Heat broiler or grill.
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.
If broiling, broil on high heat for 2 minutes per side, or until cooked through.
If grilling, put shrimp on skewers for easy turning and grill on medium-high heat for 2-3 minutes per side, until cooked through.
Meanwhile, cook bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate to let drain, then chop.
Make vinaigrette: In a small bowl, whisk together olive oil, vinegars, salt, and cayenne until combined.
Add romaine to salad bowl and top with shrimp, bacon, and tomatoes. Drizzle with vinaigrette and serve.