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BLT Shrimp Salad

Servings: 4

Ingredients

  • 4 slices nitrate-free bacon
  • 1 lb large shrimp peeled and deveined
  • 1 Tbsp smoked paprika
  • 1/2 Tbsp garlic powder
  • sea salt and ground pepper to taste
  • 1 Tbsp avocado oil or olive oil
  • 1 large head romaine washed & chopped
  • 1 large ripe avocado diced
  • 1- pint cherry tomatoes halved
  • 1 small red onion finely sliced

Homemade Dressing:

  • 2 Tbsps olive oil or avocado oil
  • 2 Tbsps raw honey
  • 1 fresh large lime juiced
  • 2 Tbsps fresh parsley or chives minced

Instructions

  • Preheat your oven to 400 degrees f and line 2 baking sheets with parchment paper.
  • Lay the bacon onto one pan. Set aside.
  • In a large bowl, combine the shrimp with your paprika, garlic powder, sea salt, pepper, and oil, tossing well to evenly coat. Transfer shrimp onto the second prepared pan, arranging in a single layer.
  • Place both trays into your preheated 400-degree oven and roast for 12-15 minutes.
  • Meanwhile, prepare all veggies for the salad and place them into a large serving bowl.
  • Once your shrimp is cooked through (pink and opaque), take them out of the oven and allow to cool.
  • The bacon can be cooked to your liking, so as soon as it’s done, transfer it to a paper towel-lined plate to absorb the excess grease. Allow bacon to cool for 5 minutes, then chop and add it into your salad bowl.
  • In a small jar, or bowl combine the olive oil, lime juice, raw honey, herbs, sea salt, and pepper. Shake or whisk vigorously to emulsify.
  • Top your salad with the cooked shrimp and drizzle with your homemade dressing.
  • Toss to combine them and serve immediately.
  • Enjoy!