Spicy shrimp & bacon salad

20 min · Easy · Serves 1

455 kcal per serving · 25g protein

Shrimp and crisp bacon over cannellini beans, cherry tomatoes and basil in a red-wine vinaigrette. A salad with actual swagger.

Ingredients

• 130 g Cannellini beans (cooked)
• 30 g Bacon
• 50 g Cooked shrimp
• 100 g Cherry tomatoes
• 1 bunch Basil (fresh)
• 1 tsp Red wine vinegar
• 3 tsp Olive oil
• 1 g Black pepper
• 1 g Chili flakes
• 2 g Salt

Method

1. Thaw the shrimp

   

   If needed, thaw the shrimp.

2. Wash and halve the tomatoes

   

   Wash and slice the cherry tomatoes in half.

3. Cut the bacon into rounds

   

   Cut the bacon into rounds.

4. Cook Bacon

   

   In a hot pan over high heat, cook the bacon for 4 min, stirring now and then, until golden and crisp.

5. Cook Shrimp

   

   In the same pan, add the shrimp and chilli. Sauté — fry briskly, stirring — for 2 min until the shrimp are hot all the way through.

6. Assemble

   

   In a salad bowl, combine: the cherry tomatoes, bacon, drained and rinsed beans and shrimp.

7. Vinaigrette

   

   Prepare the vinaigrette: in a bowl, whisk together the red wine vinegar and 1 tbsp of olive oil per serving until combined. Season with salt and pepper.

8. Serve

   

   Drizzle the vinaigrette over the salad and top with fresh basil, if you have some. Re-season to taste and enjoy!

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