Bacon-Wrapped Shrimp with Grilled Kale Salad

Bacon-Wrapped Shrimp with Grilled Kale Salad

Recipe by Chris Lanier 

  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.