Blt Shrimp Salad

BLT Shrimp Salad

This recipe combines the classic BLT with succulent shrimp for a light and flavorful salad.

Ingredients:

• For the Shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 Tbsp paprika
  • 1/2 Tbsp garlic powder
  • 1/2 tsp cayenne pepper (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 3 Tbsp extra virgin olive oil
• For the Salad:
  • 4 slices thick-cut bacon
  • 4 cups mixed greens (arugula, romaine, butter lettuce)
  • 2 large tomatoes, sliced
  • 1 red onion, thinly sliced (optional)
  • 1 avocado, sliced
• For the Dressing (Optional):
  • 1/4 cup mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • Freshly ground black pepper

Cooking Guide:

1. Prepare the Shrimp: In a small bowl, combine paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Toss the shrimp with the spice mixture.
2. Cook the Shrimp: Heat your broiler to high. Arrange the shrimp on a baking sheet in a single layer. Broil for 3-5 minutes per side, or until pink and cooked through.
3. Cook the Bacon: While the shrimp broils, cook the bacon in a large skillet over medium heat until crispy. Drain on paper towels.
4. Assemble the Salad: In a large bowl, toss together the mixed greens, tomatoes, red onion (if using), and avocado.
5. Serve: Top the salad with cooked shrimp, crumbled bacon, and your desired dressing (optional).

Tips:

• Shrimp Alternatives: If you don’t have shrimp, cooked and chopped chicken or grilled salmon can be used as a substitute.
• Dressing Options: A simple vinaigrette made with olive oil, balsamic vinegar, and Dijon mustard is another delicious dressing option. You can also use a store-bought buttermilk ranch dressing.
• Low-Carb Option: For a low-carb version, skip the bread and serve the salad on a bed of romaine lettuce wedges.
• Leftovers: The cooked shrimp and bacon can be prepared ahead of time. Store them in an airtight container in the refrigerator for up to 2 days.
• Avocado Ripeness: For the best results, use a ripe but not mushy avocado. If your avocado isn’t quite ripe, place it in a paper bag with a banana or apple for a day or two.