Monthly Archives: January 2018

Bacon-Wrapped Shrimp Salad with Pepper Jelly Vinaigrette

I love Kelly’s Jelly Strawberry Habenero Jelly.  I love it with cheese and crackers, but I do find that it would take a LOT of cheese and crackers to use up a jar.  This is another great use for this delicious product.  You could also make this with a mixture of hot pepper jelly and sweet jelly.  

 

Bacon-Wrapped Shrimp Salad with Pepper Jelly Vinaigrette
Serves 2
Bacon-wrapped shrimp pair beautifully with a sweet and spicy dressing.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For the Dressing
  1. 1 TBSP Kelly's Jelly Strawberry Habenero Jelly or 1/2 TBSP hot pepper jelly and 1/2 TBSP strawberry or other sweet jelly
  2. 1 1/2 TBSP olive oil
  3. 1 1/2 TBSP seasoned rice vinegar (or regular rice or wine vinegar with a pinch of sugar)
  4. 1 tsp dijon mustard
For the Salad
  1. 8 large raw shrimp U-15 or larger (I love the wild blue shrimp from Trader Joes)
  2. 4 slices of raw bacon (not thick cut)
  3. 5 cups raw baby spinach
  4. 2 TBSP thinly sliced red onion
  5. 2 TBSP crumbled blue cheese
  6. salt and pepper
Make the Dressing
  1. Put jelly in a small glass jar and microwave for 10 seconds (don't put the lid on the jar).
  2. Add oil, vinegar and mustard to the jar and shake to combine.
Make the Salad
  1. Cut bacon slices in half, and wrap each half slice around a shrimp, securing with a toothpick.
  2. Repeat until all shrimp are wrapped in bacon.
  3. Heat a non-stick pan on medium heat and cook shrimp, turning once, until cooked through, approximately 6-8 minutes. When cooled enough to handle, remove toothpicks.
  4. Toss spinach and red onion together with 2/3 of the dressing, and season with salt and pepper.
  5. Plate salad by adding spinach mixture to the center of the plate, topping with blue cheese, and arranging shrimp around the sides of the salad.
  6. Drizzle shrimp with remaining dressing and serve.
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