Spinach Salad With Grilled Shrimp and Mandarin Oranges
1 (15 ounce) can mandarin oranges
1/4 cup dry white wine
2 tablespoons light soy sauce
3 tablespoons hoisin sauce
1 teaspoon ground ginger
1 large garlic clove, finely minced
1 lb shrimp, deveined and tails removed
1 (10 ounce) bag pre-washed spinach leaves
4 ounces sliced almonds
1 cup grape tomatoes
1 lb bacon
1 medium red bell pepper
Drain and reserve the liquid from the oranges; set the oranges aside to chill in the fridge.
Combine the juice from the oranges, wine, soy sauce, hoisin sauce, ginger and garlic in a small dish; stir until well combined.
Place clean shrimp in a re-closeable storage bag; pour marinade over the shrimp and allow to marinade for at least an hour.
Partially freeze the bacon to allow for easier cutting.
Without separating the bacon pieces, cut the bacon lengthwise into 1/4 inch slices.
Turn the bacon and cut widthwise into 1/4 inch pieces.
Fry bacon bits until crispy; drain on paper towels and set aside.
Drain the bacon grease from the pan, allowing a thin coating to remain.
Toast the almonds on a high heat in the pan used to fry the bacon, stirring constantly to avoid burning them until they are a gold brown and toasted; set aside.
Clean the bell pepper and cut it in half; remove the seeds and membranes; set aside for grilling.
Drain the shrimp from the marinade and grill over high heat until seared and shrimp is cooked through.
Place the pepper halves on a cooler part of the grill to become crisp tender and warm; turning them often to avoid burning.
In the meantime, place the spinach on serving plates and top with the tomatoes, bacon bits, almonds and reserved mandarin oranges.
Remove the pepper to a cutting board and slice it into thin slices; place them on the salad.
Place hot shrimp on top of the salad.
Drizzle with your favorite bacon vinaigrette salad dressing.
Pairs Well With
A tasty salad using warm ingredients along with the cold ingredients.