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| Servings |
Ingredients
For the Shrimp
- 1 lb Jumbo Shrimp (16-20 count)
- 1 lb bacon
- 12 cups honey
- ½ tsp red pepper flakes (more if desired)
For the Salsa
- ½ cup green bell pepper (chopped)
- ½ cup yellow bell pepper
- ½ cup pepper
- 2 tbsp red onion (chopped fine)
- 1 jalapeño (chopped fine)
- ½ cup ripe mango, (diced)
- ½ cup sweet naval orange, (diced)
- 1 lime, (squeezed)
- salt (to taste)
For the Spinach Salad
- 12 oz baby spinach (1 package)
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 2 tsp honey
- 3 tbsp avocado oil, grape seed oil or extra virgin olive oil
- 2-3 hard-boiled eggs, (sliced thin)
- 1 ripe avocado (sliced thin)
- 5-6 cherry tomatoes (cut in quarters, optional)
- 1 dash salt (to taste)
Ingredients For the Shrimp
For the Salsa
For the Spinach Salad
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Instructions
For the Shrimp
- Mix together honey and red pepper flakes. Cook 10 strips of bacon half way. Cut in half. Remove shell from shrimp except for the tail. Devein and rinse. Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a rack inside a foil lined baking sheet and cook at 350°F for about 5 minutes. Remove from oven and brush honey over bacon and shrimp. Return to oven and cook for approximately 7-10 minutes more, or until shrimp is cooked but not overdone. Brush with honey once or twice more during cooking process.
For the Salsa
- Place all ingredients in a bowl and toss gently. Refrigerate until ready to serve.
For the Salad
- In a bowl, whisk together vinegar, lemon juice, honey, oil, and salt until well-blended. Pour over spinach and tomatoes and toss gently. Garnish with sliced eggs and avocado. (Jan's Note: For this dish, I wanted a very lightly coated spinach salad. For more dressing however, you can double this recipe.)
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