Shrimp Salad With Warm Bacon Dressing and Summer Bruschetta

• 4 slices bacon
• 6 -10 ounces fresh bagged and pre-washed spinach
• 2 cups rinsed and sliced mushrooms
• 12 cup diced tomato
• 1 lb fresh cooked shrimp, cooled or 1 lb frozen pre-cooked shrimp, thawed
• 1 medium peach
• 12 cup fat-free sun-dried tomato vinaigrette dressing
• 12 teaspoon green hot pepper sauce (such as a green jalapeno sauce)
• 1 baguette, loaf from the bakery
• 4 large fresh basil leaves
• 2 ounces fresh mozzarella cheese
• 12 cup diced tomato
• 14 cup extra virgin olive oil
• 2 tablespoons basil pesto (I use the pre-made type from the dairy section)
• 1 tablespoon diced pimento

1. Shrimp Salad and Warm Bacon Dressing: Cut bacon into bite-sized pieces.
2. Place in microwave-safe bowl; cover and cook on high until bacon is lightly crisp.
3. Place spinach, mushrooms, tomatoes and shrimp in salad bowl.
4. Peel peach; discard peel and seed.
5. Cut peach into bite-sized pieces; add to salad bowl.
6. Stir vinaigrette dressing and green pepper sauce into bacon drippings.
7. Cover and microwave on high for 1 minute or until hot.
8. Pour mixture over salad; toss well and serve.
9. Summer Bruschetta: Cut bread in half lengthwise, using an electric or serrated knife.
10. Stack basil leaves and slice into thin strips; cut mozzarella into bite-sized pieces.
11. Set both aside.
12. Combine remaining ingredients in a small bowl; spread onto bread halves.
13. Top with mozzarella and basil.
14. Slice bruschetta and serve.

bacon, spinach, mushrooms, tomato, fresh cooked shrimp, peach, tomato vinaigrette, green hot pepper sauce, baguette, fresh basil, mozzarella cheese, tomato, extra virgin olive oil, basil pesto, pimento

Taken from www.food.com/recipe/shrimp-salad-with-warm-bacon-dressing-and-summer-bruschetta-379947 (may not work)