Bacon-Wrapped Shrimp with Grilled Kale Salad

Name: Bacon-Wrapped Shrimp with Grilled Kale Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 12 thin slices bacon, halved crosswise; 24 shrimp (about 1 lb.), peeled and deveined; 2 small red onions, cut into 1/2-inch-thick slices; 4 tbsp. olive oil; 2 tbsp. Dijon mustard; 2 tbsp. red wine vinegar; 2 tbsp. Worcestershire sauce; 2 cloves garlic, chopped; 1 lb. Tuscan kale, ribs discarded

Author:: Rachael Ray Every Day
Updated:: Sep 27, 2017
Original:: May 30, 2017

Recipe by Chris Lanier

20minCook Time
20minPrep Time
4Servings

Ingredients

12 thin slices bacon, halved crosswise
24 shrimp (about 1 lb.), peeled and deveined
2 small red onions, cut into 1/2-inch-thick slices
4 tbsp. olive oil
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
2 cloves garlic, chopped
1 lb. Tuscan kale, ribs discarded

Preparation

1. Preheat a grill or grill pan over medium-high. Wrap the bacon around the shrimp. In a small bowl, toss the onion with 1 tbsp. oil; season with salt and pepper.

2. In a large bowl, whisk the mustard, vinegar, Worcestershire, garlic and the remaining 3 tbsp. oil. Add the kale; toss to coat and season.

3. Grill the kale until lightly charred and softened, turning once, about 4 minutes. Let cool, then chop into 2-inch pieces. Grill the onion and the bacon-wrapped shrimp, turning once, until the onion is charred in spots, about 6 minutes, the bacon is browned and the shrimp is cooked through, about 8 minutes per side. Divide the kale among plates. Top with the onions and shrimp.