GRILLED SHRIMP SALAD WITH HEIRLOOM TOMATOES & PEPPERED BACON

I found a similar recipe in Real Simple magazine which inspired this dish. Bon appetit!

Grilled shrimp, heirloom tomato & peppered bacon salad

1-lb peeled & deveined shrimp( from Whole foods)

1-lb peppered bacon or pancetta( from Whole foods)

1-basket organic cherry tomatoes( i used yellow)cut in half

1- large heirloom tomato sliced in 1" pieces

1/4 c. approx. of kalamata olives cut in half

1/4 c. fresh basil chopped

1/2 ciabatta loaf -cut in 1 to 1-1/2" chunks( size of large croutons)

parmigiano reggiano

For dressing

1/4 c. meyer lemon olive oil( from sweet Melinda, which was purchased from Olive & Well)

1/2 lemon- squeezed~add salt & pepper to taste & whisk until blended

Preheat oven to 350 degrees~

* cook bacon & croutons at the same time

Coat a cookie sheet with parchment paper & put the bacon or pancetta on the sheet & cook approx. 30 min. or until evenly browned( btw~i will never cook bacon on the stove again~this worked perfect & with no mess or getting burned!)

For the croutons~

brush meyer lemon olive oil on the sliced bread pieces & season w salt & a light dash of pepper

Bake until golden brown & crispy, remove from oven & sprinkle with parmigiano reggiano.

Toss tomatoes, olives & basil w the desired amount of dressing & set aside.

Brush shrimp with canola oil & season with salt & pepper~grill on each side until light pink & you achieve grill marks. Note~if you aren't getting marks, increase heat. Squeeze fresh lemon juice on shrimp after cooked.

Top tomato mixture with the shrimp, bacon chopped & croutons.

I served this salad with polenta seasoned with salt, cracked pepper, butter & parmigiano reggiano( of course!)

For dessert~I served Lacey's macadamia & milk chocolate wafers( from Whole foods bakery section) YUM!

made with love~Jodi