Applebee's Grilled Shrimp 'N Spinach Salad

Ingredients

Bacon Vinaigrette:
½	cup lt olive oil
¼	cup minced cooked bacon (3-4 slices)
¼	cup red wine vinegar
½	ts cornstarch
¼	cup sugar
1½	ts Dijon
¼	ts salt
¼	ts pepper
¼	ts liquid smoke
Shrimp Seasoning:
1	ts pepper
½	ts salt
½	ts garlic powder
¼	ts onion powder
¼	ts paprika
¼	ts sage
¼	ts sugar
20-24	med shrimp, peeled and deveined
2	T butter, melted
¼	cup sliced almonds
16	cups fresh spinach
½	cup diced tomato
½	cup sliced red onion
¼	sliced roasted red bell pepper

Directions

1.Make bacon vinaigrette by combining bacon w/ 1/4 cup of oil in sm saucepan over med heat. Boil for 1 min. Remove from heat and let cool 3-4 min. Dissolve cornstarch in the vinegar and whisk the mixture into the oil and bacon, along w/ the sugar, mustard, salt, pepper, and liquid smoke. Drizzle the remaining 1/4 cup of oil into the pan while whisking. Cover and chill dressing. 2. Preheat grill. Combine shrimp seas ingre in a sm bowl. Mix this blend w/ your fingers to break up any clumps of sage. 3. Pierce 6 shrimp on each skewer. Brush the shrimp w/ melted butter and sprinkle a little of the blend on both sides. Grill skeweredshrimp for a couple min on each side, or until they are done. 4. Toast the sliced almonds in a med saute pan over med heat until golden brown.Toss the almonds often so they don't burn. 5. Build each salad by tossing 8 cups of spinach w/ 1/4 cup diced tomato, 1/4 cup red onion, 2 T bell pepper, 2 T almonds and 3-4 T vinaigrette. Toss gently so that you don't bruise the spinach. Arrange the tossed salad on a serving plate, then remove the grilled shrimp from the skewers and place 10-12 shrimp on top. Makes 2 large salads