Zehrs

Ingredients

Instructions

1. Place field greens in large bowl; set aside. Pat shrimp dry on paper towels; set aside. In resealable plastic bag, shake together flour and grinder; set aside.
2. In large frying pan set over medium heat, cook bacon pieces until golden but still pliable, turning occasionally, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off bacon fat and discard. Add 2 tbsp (25 mL) of the olive oil to frying pan and return to medium heat. Add shrimp to plastic bag; shake to coat with flour mixture. Shake excess flour mixture from shrimp and add shrimp to frying pan. Cook, turning once or twice, until shrimp are cooked through and slightly crispy, about 5 minutes. Meanwhile, add bacon and croutons to field greens; toss to combine then divide among six plates. Place cooked shrimp on top of salad, dividing evenly.
3. Increase heat under frying pan to high. Add garlic and mustard to pan; whisk to combine. Slowly add vinegar, scraping up any browned bits on bottom of pan. Remove from heat. Gradually whisk remaining oil into mixture until all oil has been added and mixture is homogenous. Drizzle dressing over salad, dividing evenly. Serve immediately.

Chef's Tips

You can use PC Organics Baby Spinach instead of the field greens, if you prefer.