Shrimp Club Salad - Everyday Food

By á-46

Ingredients

• Salt and pepper
• 1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
• 1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
• 1 tablespoon olive oil
• 1/4 cup mayonnaise
• 2 tablespoon chopped fresh chives
• 3 to 4 teaspoons lemon juice
• 4 slices cooked bacon (4 ounces), crumbled
• 1 romaine lettuce heart, chopped
• 1 pint large cherry tomatoes, quartered or halved

Preparation

Step 1

Preheat oven to 400 degrees. In a medium pot of boiling salted water, cook shrimp until opaque throughout, 3 to 5 minutes.

Drain, then transfer to a paper-towel-lined plate, cover, and chill until ready to serve.

On a rimmed baking sheet, toss bread with oil. Bake until golden, about 8 minutes, tossing halfway through.


Stir together mayonnaise, chives, and lemon juice to taste; season with salt and pepper. Toss together shrimp, croutons, bacon, lettuce, and tomatoes and serve with dressing.