Mention the word salad when the question comes up, “what’s for dinner“, and you might get a frown or a mumble. At least that is what might happen in our family this time of the year when we are trying to eat lighter. But if the answer is grilled shrimp with a crispy bacon and gorgonzola salad, you will get a smile…especially if they can smell the bacon cooking.
My husband and I try to maintain a healthy diet that is well-balanced. When we are traveling or holidays are involved, we both indulge in some foods that we don’t eat that often. Afterwards, we try to eat lighter for a week or two and we are back to where we want to be…weight wise. Many times when people try to lose a few pounds, they give up flavor along with the calories. It may not be as fast, but it is much easier to eat a smaller portion of something you like along with more vegetables for your evening meal.
This dish is an example of how you can have a satisfying dinner with lots of great flavors. It is not a “diet” meal…it is just not calorie laden as there is no pasta, rice or potatoes served alongside. The shrimp are marinated in a homemade barbecue sauce and grilled. The salad of mixed greens is tossed in a gorgonzola vinaigrette which is then sprinkled with crispy applewood smoked bacon and an additional bit of crumbled cheese.
Grilled Shrimp With A Crispy Bacon and Gorgonzola Salad
This recipe is for two persons, adjust the recipe accordingly.
For this recipe prepare in advance the:
Homemade Barbecue Sauce: Mix together 1 Tbsp. Dijon Mustard, 2 Tbsp. Ketchup, 1 tsp. Worcestershire sauce, 1 tsp. hot sweet chili sauce, 1/2 tsp. lemon juice, 1/4 tsp. each of salt, pepper, onion powder, and garlic powder.
Crispy Bacon: cut three slices of thick cut applewood smoked (if available) bacon into 1/2 inch pieces and fry until crisp. Drain on paper towel.
Gorgonzola Vinaigrette: Mince 1 clove of garlic and infuse with 1/4 c. olive oil (either by heating in a microwave safe bowl for 10 to 15 seconds in the microwave or simmer in a pan for 2 to 3 minutes). In a bowl whisk together 1 tsp. Dijon mustard, 2 Tbsp. sherry vinegar, salt and pepper to taste. Slowly whisk in the infused oil and garlic. Add 2 Tbsp. crumbled gorgonzola cheese (or blue cheese of your choice). Mix well, until the cheese is incorporated.
Proceed with the recipe:
4 to 6 jumbo shrimp (8/10 count), per person, peeled and deveined
Pour the barbecue sauce over the shrimp and marinate for 30 minutes. Either in an oiled grill pan or on an outdoor grill, cook the shrimp on each side for 2 to 3 minutes until pink and cooked through.
mixed salad greens 1/4 c. additional crumbled gorgonzola cheese
Toss salad with the vinaigrette, and plate. Sprinkle the bacon over the top of the salads and top with the additional cheese. Place the grilled shrimp on the side of the salads and serve.
This is a very simple recipe to prepare and can be modified easily to your own tastes. It is an indulgent meal…how could you not like a salad with bacon and cheese. If you are in a part of the world where it is the season for wonderful tasting homegrown tomatoes, do add some to this dish and you will have a great salad version of a BLT.
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