Bacon-Wrapped Shrimp with Grilled Kale Salad

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    Bacon-Wrapped Shrimp with Grilled Kale Salad

    Recipe by Chris Lanier 

    • Cook Time
    • Prep 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.