Shrimp And Spinach Salad With Hot Bacon Dressing

• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 1 teaspoon Montreal steak seasoning
• 4 bacon strips, chopped
• 1 shallot, finely chopped
• 1/3 cup cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (10 ounces) fresh spinach
• 3/4 cup roasted sweet red peppers
• 1/4 cup sliced almonds

1. Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.
3. In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

shrimp, montreal steak seasoning, bacon, shallot, cider vinegar, olive oil, mustard, sugar, salt, pepper, fresh spinach, sweet red peppers, almonds

Taken from www.tasteofhome.com/recipes/shrimp-and-spinach-salad-with-hot-bacon-dressing/ (may not work)