Ingredients
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined1 teaspoon Montreal steak seasoning4 bacon strips, chopped1 shallot, finely chopped1/3 cup cider vinegar1 tablespoon olive oil1 teaspoon Dijon mustard1/2 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepper1 package (10 ounces) fresh spinach3/4 cup julienned roasted sweet red peppers1/4 cup sliced almonds
Preparation
Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat.
In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
