Shrimp & Spinach Salad

Shrimp & Spinach Salad

3 slices center-cut bacon
1 pound jumbo shrimp, peeled and deveined
2 c thinly sliced fennel bulb (about 1 medium bulb)
1 c grape tomatoes, halved
1/2 c thinly sliced red onion
8 oz fresh baby spinach

2 tablespoons finely chopped shallots
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.

Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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