spinach and shrimp salad with bacon

Toss together and then refrigerate:

1 bowl fresh spinach

1\2 red pepper julliened

1\2 cucumber diced

Sliced mushroom ?

Shredded carrots ?

1/4 cup sliced almonds

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Fry up 4 strips of bacon,

Drain and chop finely

Reserving 1 tsp of bacon drippings in pan.

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In a bowl mix together:

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

1 teaspoon epicure big burger seasoning

1 green onion finely chopped

Now toss cook it in the reserved bacon drippings.

Then lay to cook on paper towels.

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Mix dressing together:

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

In a large serving bowl, combine ripped spinach with assorted veggies and almonds. Refrigerate while prepping everything else.

Cook bacon over medium heat until crisp, 

stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tsp of drippings.

Sprinkle shrimp with steak seasoning, add green onions and cook over medium heat until shrimp turn pink, 2-3 minutes on each side. Remove from heat and drain, then let cool.

Now 

Add bacon to salad and add dressing.

Toss.

Cover with shrimp and serve.

"Bon Appetit!"