shrimp salad

Bistro Shrimp and Bacon Salad

 PA bowl of PC Organics Field Greens Salad Mix with shrimp, bacon & croutons


Chef’s Tips

  • You can use PC Organics Baby Spinach instead of the field greens, if you prefer.


  1. Place field greens in large bowl; set aside. Pat shrimp dry on paper towels; set aside. Inresealable plastic bag, shake together flour and grinder; set aside.
  2. In large frying pan set over medium heat, cook bacon pieces until golden but still pliable,turning occasionally, about 10 minutes. Using slotted spoon, transfer bacon to papertowel-lined plate. Pour off bacon fat and discard. Add 2 tbsp (25 mL) of the olive oil tofrying pan and return to medium heat. Add shrimp to plastic bag; shake to coat with flourmixture. Shake excess flour mixture from shrimp and add shrimp to frying pan. Cook, turningonce or twice, until shrimp are cooked through and slightly crispy, about 5 minutes. Meanwhile,add bacon and croutons to field greens; toss to combine then divide among six plates. Placecooked shrimp on top of salad, dividing evenly.

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