Applebee's® Grilled Shrimp 'N Spinach Salad
Menu Description: "Fresh spinach tossed with tomatoes, red peppers, onions, almonds and topped with grilled shrimp. Served with bacon vinaigrette."
Bacon Vinaigrette
1/2 cup light olive oil
4 slices finely minced cooked bacon
1/4 cup red wine vinegar
1/2 teaspoon cornstarch
1/4 cup granulated sugar
1 1/2 teaspoons Grey Poupon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon hickory flavored liquid smoke
.
Shrimp Seasoning
1 teaspoon coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon ground (rubbed) sage
1/4 teaspoon sugar
.
The Salad
20 to 24 medium shrimp, peeled and deveined
2 tablespoons butter, melted
1/4 cup sliced almonds
16 cups fresh spinach
1/2 cup diced tomato
1/2 cup sliced red onion
1/4 cup sliced roasted red bell pepper
Bacon vinaigrette:
Combine bacon with 1/4 cup of oil oil in a saucepan. Heat over medium heat and when it begins to bubble, let cook for 1 minute. Remove pan from the heat and cool about 3 minutes. Dissolve cornstarch in the vinegar and whisk into the oil and bacon. whisk in the sugar, mustard, salt, pepper, and liquid smoke. Pour remaining 1/4 cup of oil in a slow stream into the saucepan while whisking. Cover and chill dressing.
Shrimp Seasoning:
Add all seasoning ingredients in bowl. Mix until smooth, breaking up any clumps of sage. Set aside.
Preheat barbecue grill to high.
Place 6 shrimp on each skewer. Brush the shrimp with melted butter and sprinkle with seasoning blend on both sides. Grill skewered shrimp for a couple minutes on each side, or until they are done.
Toast the sliced almonds in a medium saute pan over medium heat until lightly browned. Stir almonds often so that they don't burn.
Assembling the Salads:
Toss 8 cups of spinach with 1/4 cup diced tomato, 1/4 cup red onion, 2 tablespoons roasted bell pepper, 2 tablespoons toasted almonds, and 3 to 4 tablespoons vinaigrette. Remove skewers and place 10 to 12 shrimp on top of each salad.
Makes 2 large salads.
Menu Description: "Fresh spinach tossed with tomatoes, red peppers, onions, almonds and topped with grilled shrimp. Served with bacon vinaigrette."
Bacon Vinaigrette
1/2 cup light olive oil
4 slices finely minced cooked bacon
1/4 cup red wine vinegar
1/2 teaspoon cornstarch
1/4 cup granulated sugar
1 1/2 teaspoons Grey Poupon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon hickory flavored liquid smoke
.
Shrimp Seasoning
1 teaspoon coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon ground (rubbed) sage
1/4 teaspoon sugar
.
The Salad
20 to 24 medium shrimp, peeled and deveined
2 tablespoons butter, melted
1/4 cup sliced almonds
16 cups fresh spinach
1/2 cup diced tomato
1/2 cup sliced red onion
1/4 cup sliced roasted red bell pepper
Bacon vinaigrette:
Combine bacon with 1/4 cup of oil oil in a saucepan. Heat over medium heat and when it begins to bubble, let cook for 1 minute. Remove pan from the heat and cool about 3 minutes. Dissolve cornstarch in the vinegar and whisk into the oil and bacon. whisk in the sugar, mustard, salt, pepper, and liquid smoke. Pour remaining 1/4 cup of oil in a slow stream into the saucepan while whisking. Cover and chill dressing.
Shrimp Seasoning:
Add all seasoning ingredients in bowl. Mix until smooth, breaking up any clumps of sage. Set aside.
Preheat barbecue grill to high.
Place 6 shrimp on each skewer. Brush the shrimp with melted butter and sprinkle with seasoning blend on both sides. Grill skewered shrimp for a couple minutes on each side, or until they are done.
Toast the sliced almonds in a medium saute pan over medium heat until lightly browned. Stir almonds often so that they don't burn.
Assembling the Salads:
Toss 8 cups of spinach with 1/4 cup diced tomato, 1/4 cup red onion, 2 tablespoons roasted bell pepper, 2 tablespoons toasted almonds, and 3 to 4 tablespoons vinaigrette. Remove skewers and place 10 to 12 shrimp on top of each salad.
Makes 2 large salads.
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