SPINACH SALAD WITH SHRIMP

AND WARM BACON DRESSING (SERVES 2)

beautiful Kings Bay while you enjoy your delicious, freshly prepared meal, watching manatees, dolphins, pelicans and boats. Or, you can carry it home; your choice. Open Tues-Thurs 10:00-5:30, FriSat 10:00-8:00. 201 NW 5th St. Crystal River 352-795-4700.

Directions

Remove stems from spinach. Wash, drain and pat dry. Place in large bowl and set aside.

Ingredients

• One bag fresh Spinach

Cooking Directions

Place eggs in small pot. Cover with water, bring to a boil and cover. Remove from heat and set aside for 15 minutes. Pour off hot water and chill as quickly as possible with cold water and ice. Peal and set aside.

Fry bacon in large skillet till crisp. Remove to a paper towel to drain. Crumble bacon and set aside.

Transfer 3 tablespoons rendered fat to a small saucepan and set over low heat. Add the white parts of the scallions and cook until soft. Whisk in the red wine vinegar, sugar, Dijon mustard and parsley. Set aside.

• 14 to 16 large jumbo Shrimp (shelled and deveined)

• 2 large Eggs

• 4 strips Bacon

• 3 tablespoons Red Wine Vinegar

• 2 teaspoons Sugar (I use Turbinado Cane Sugar.)

• ½ teaspoon Dijon Mustard

• Salt and Pepper

• 2 large White Mushrooms sliced

• 4 Scallions chopped

• Handful of chopped Parsley

• 2 to 4 Campari Tomatoes sliced (or tomatoes of your choice)

Season shrimp with salt and pepper. Heat skillet with remaining bacon fat. Add shrimp and sauté shrimp a couple minutes on each side.

To spinach, add mushrooms, bacon, green parts of scallions, warm dressing, and toss to combine.

Divide the spinach between two plates, and garnish with sliced eggs and tomatoes.

Place hot shrimp over spinach mixture and add a twist of freshly ground black pepper if desired. Serve immediately and ENJOY.

(This dish received a double “You can make this again!” from Cary, my inhouse critic.)