Shrimp Cocktails are always a fun appetizer when eating out.  I wanted the flavour and lightness in a salad form that would make for a quick but special light dinner.

 

¾ lb                        Shrimp (26 – 30 size)

½                             Medium onion, diced small

1 stalk                  Celery, diced small

1                              Granny Smith Apple, diced small

½ cup                    Cucumber, de-seeded and diced small

3 cloves               Garlic – minced

¼  cup                   White wine

2 tbsp                    Lemon juice

3-4 cups               Iceberg lettuce, shredded

½ to ¾ cup           Lemon Butter Dill  Seafood Sauce (just enough to lightly coat the salad)

2 tbsp                    Olive oil

4 strips                 Cooked thick cut bacon, sliced into ¼ inch bits

2 tbsp                    Butter

Old Bay Seasoning

Salt & pepper to taste

 

Lightly season both sides of prawns with Old Bay.

Sauté onion in oil & butter over medium high heat.  Season with salt & pepper.

Add garlic and stir around to combine.  Cook for 1 minute, just until fragrant.  Reduce heat to medium.

Sauté shrimp in pan with onion and garlic 3-4 minutes total. Cook just until lightly pink on both sides.

Finish prawns with white wine & lemon juice, cook for 1 minute more to reduce the liquids roughly by half.  (Don’t overcook!)

Remove prawns from pan to a plate, arrange in a single layer and place in fridge to stop the cooking process.

Add bacon to pan to just warm.

Shred lettuce & add diced ingredients, toss together with coleslaw dressing.  Transfer to two serving bowls.

Add prawns to bacon in pan, toss to combine, warming slightly (about 2 minutes) on medium heat.

Top salad with prawns & bacon.  Serve with a small dish of cocktail sauce for dipping.