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

Ruth's Chris Steak House Barbecued Shrimp-recipe

Ingredients

1	lb. Shrimp 16-20 count
1	oz. vol canola oil
1	tbs. + 5 tsp green onions, chopped
2	oz. volume dry white wine
1	tsp. fresh chopped garlic
4	tbs. Worcestershire sauce
1	tsp. Tabasco sauce
½	tsp. cayenne pepper
½	tsp. paprika
8	oz. weight Butter, salted

Directions

1.Wash shrimp under water and then peel the shells and discard. Deveined the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done, place on a sheet tray and place in the refrigerator. 2.Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done, you may have to do these in batches if you do not have large skillet. Remove shrimp and set aside. 3.Add green onions and cook for 1 minute. 4.Add white wine and reduce the volume by half. (Any good dry white wine will work.) 5.When the wine is reduced by half; measure and add the chopped garlic, Worcestershire, Tabasco, Cayenne Pepper and Paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low. 6.Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter until it all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat the shrimp. Place 5 shrimp on small serving plates with a deep edge and ladle barbecued butter over the top over the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 tsp. of chopped green onions, serve right away.

Lemon Shrimp

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down one bag of frozen shrimp, then sprinkle one pack of dried italian seasoning. Put in the oven and bake at 350 for 15 min.