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

Bacon-wrapped shrimp pair beautifully with a sweet and spicy dressing.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 2


For the Dressing

  • 1 TBSP Kelly's Jelly Strawberry Habenero Jelly or 1/2 TBSP hot pepper jelly and 1/2 TBSP strawberry or other sweet jelly
  • 1 1/2 TBSP olive oil
  • 1 1/2 TBSP seasoned rice vinegar or regular rice or wine vinegar with a pinch of sugar
  • 1 tsp dijon mustard

For the Salad

  • 8 large raw shrimp U-15 or larger I love the wild blue shrimp from Trader Joes
  • 4 slices of raw bacon not thick cut
  • 5 cups raw baby spinach
  • 2 TBSP thinly sliced red onion
  • 2 TBSP crumbled blue cheese
  • salt and pepper


Make the Dressing

  • Put jelly in a small glass jar and microwave for 10 seconds (don't put the lid on the jar).
  • Add oil, vinegar and mustard to the jar and shake to combine.

Make the Salad

  • Cut bacon slices in half, and wrap each half slice around a shrimp, securing with a toothpick.
  • Repeat until all shrimp are wrapped in bacon.
  • 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.
  • Toss spinach and red onion together with 2/3 of the dressing, and season with salt and pepper.
  • 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.
  • Drizzle shrimp with remaining dressing and serve.

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