My shrimp and bacon salad is what I call a refrigerator raided salad: standing in front of the refrigerator with door wide open deciding on something quick, easy and filling. I always have a bag of shrimps in the freezer, bacon in the fridge, and a bowl of lemons on the kitchen counter. This is my quick, go-to salad.
It's best served with warm shirmps and freshly fried bacon. Often, I try other dressing flavors just for fun. So experiment with your favorite dressing.
- 9-13 shrimps, peeled and steamed, 31-40 count
- 2 slices bacon, fried and chopped
- 1 medium-large romaine lettuce head
- Ranch-style dressing with horseradish (or a dressing of your choice)
- Lemon wedge (optional)
Cut off the root end of the romaine lettuce. Then make 1" crosswise slices of the lettuce. Gently spread the cut pieces but keeping the head together as one piece. Spoon the dressing on top and between the cut lettuce pieces. Layer steamed warm shrimp on top of the lettuce. Garnish with chopped bacon.
Note: Recipe for the ranch-style dressing with horseradish can be found here.