1/8tsp.Kosher Salt & Freshly Cracked Black Pepperor to taste
For the Shrimp:
1/2lb.Shrimppeeled and deveined
1tbsp.Olive Oil
1/2tsp.Onion Powder
1/2tsp.Paprika
1/2tsp.each of Kosher Salt & Freshly Cracked Black Pepper
For the Salad:
1/4cuptoasted Almonds
2stripsBacon
2cupsshredded Brussels Sprouts
3cupstightly packed Arugula
Cooked Shrimp
Buttermilk Shallot Dressing
Instructions
For the Buttermilk Shallot Dressing:
Whisk all dressing ingredients together until well blended. Cover with plastic wrap and refrigerate until ready to use.
Quickly Marinate the Shrimp:
Toss the shrimp in the olive oil, onion powder, paprika, salt, and pepper. Set aside.
For the Toasted Almonds:
Heat a large, dry pan (with no oil) over medium heat. Sprinkle in the sliced almonds in a single layer, and cook for 4-5 minutes, flipping them frequently, to toast. They will start to darken in color and become very aromatic. Remove from the heat and transfer to a small bowl.
For the Bacon:
Chop the bacon into small pieces, about 1/2" each. Heat the same large pan over medium heat. Cook the bacon until browned and crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan. Turn the heat in the pan to medium-low.
Cook the Shrimp:
Carefully place the shrimp in the pan, and cook the shrimp for about 2 minutes per side until pink and cooked through. Remove the pan from the heat.
To Build the Salad:
Mix the shredded Brussels sprouts and arugula in a large bowl. Drizzle in the Buttermilk Shallot dressing, and toss to coat the greens in it. Divide between two bowls, and top each salad with half the toasted almonds, crispy bacon, and shrimp. Alternatively, serve the entire salad on a platter for a "family style" presentation.