Shrimp And Spinach Salad With Bacon Dressing

• 3 strips Bacon, Cut Into Small Pieces
• 8 ounces, weight Shrimp, Peeled And Deveined
• Salt And Pepper
• 2 Tablespoons Slivered Almonds
• 1/4 cups Red Wine Vinegar
• 5 teaspoons Sugar
• 6 ounces, weight Baby Spinach
• 1 whole Roasted Red Pepper, Sliced Into Small Strips
• 1 whole Small Red Onion, Sliced Thin

1. Set a large skillet over medium heat. Cook bacon pieces until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel.
2. Season shrimp with salt and pepper to taste and add them to the skillet, along with almonds. When shrimp are pink and firm (2 to 4 minutes), remove from pan and set aside. Stir in vinegar and sugar, and season again with salt and pepper to taste. If the skillet looks dry, add a splash of olive oil.
3. Divide spinach among 4 plates and top with roasted pepper and red onion. Spoon shrimp mixture over spinach, pepper and onion. Evenly spoon the warm dressing from the skillet, and sprinkle the bacon on top.

bacon, weight shrimp, salt, ubc, sugar, spinach, red pepper, red onion

Taken from tastykitchen.com/recipes/salads/shrimp-and-spinach-salad-with-bacon-dressing/ (may not work)