27 Aug Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette
We have heart shaped eyes for many things in life, and this dish has made that list. Â We cannot get enough of this Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette; it truly was love at first sight. Our promotional Shrimp is also excellent for this meal. Visit our store for Â your pack today and get cooking.
8 ounces slab bacon, rind, removed, cut into large dice
Two tablespoons canola oil, plus more for brushing
Six plum tomatoes, cored and diced
Kosher salt and freshly ground black pepper
Three tablespoons chopped fresh cilantro
Three tablespoons red wine vinegar
Two teaspoons chopped fresh thyme
Three green onions, green and pale green parts, thinly sliced
16 large shrimp peeled and deveined, heads off
Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp, and the fat is rendered.
When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
Heat a charcoal or gas grill to high for direct grilling.
Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends–this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
Remove the shrimp from the skewers and top with the warm vinaigrette.
Recipe courtesy of Bobby Flay