Lunch and a movie with Kay.

I met my friend Kay for lunch at Applebee’s today.  We both had the shrimp and spinach salad with broccoli cheddar soup.  That is our favorite salad.  Kay was able to get her hands on the recipe.  If this is a favorite of anyone out there….here is the recipe:

APPLEBEE’S GRILLED SPINACH ‘N SHRIMP SALAD WITH HOT BACON VINAIGRETTE DRESSING
FOR THE BACON VINAIGRETTE:
1/2 cup light olive oil, divided use
1/4 cup finely minced cooked bacon (3 or 4 slices)
1/4 cup red wine vinegar
1/2 tsp cornstarch
1/4 cup granulated sugar
1 1/2 tsp Grey Poupon Dijon mustard
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/4 tsp hickory flavored liquid smoke
FOR THE SHRIMP SEASONING:
1 tsp coarse ground black pepper
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp ground (rubbed) sage
1/4 tsp granulated sugar
FOR THE SALAD:
20 to 24 med shrimp, peeled and deveined
2 tbsp butter, melted
1/4 cup sliced almonds
16 cups fresh spinach
1/4 cup diced tomato (1 large tomato)
1/2 cup sliced red onion
1/4 cup sliced roasted red bell pepper*
TO MAKE THE BACON VINAIGRETTE:
Combine bacon with 1/4 cup of oil (that’s half of the oil) in a small saucepan. Place the pan over medium heat and when it begins to bubble, set your timer for 1 minute. After a minute, remove the pan from the heat and let it cool for 3 to 4 minutes.
Dissolve cornstarch in the vinegar and whisk the mixture into the oil and bacon, along with the sugar, mustard, salt, pepper, and liquid smoke.
Drizzle the remaining 1/4 cup of oil into the saucepan while whisking; stir into the vinegar mixture. Cover and chill dressing (it will thicken as it chills).
TO PREPARE THE SHRIMP:
Preheat BBQ grill to high.
Combine shrimp seasoning ingredients in a small bowl. Mix this blend with your fingers to break up any clumps of sage.
Pierce 6 shrimp on each skewer. Brush the shrimp with melted butter and sprinkle a little of the seasoning blend on both sides. Grill skewered shrimp for a couple minutes on each side, or until they are done.
Toast the sliced almonds in a medium sauté pan over medium heat until golden brown. Toss the almonds often so that they don’t burn.
TO SERVE:
Build each salad by tossing 8 cups of spinach with 1/4 cup diced tomato, 1/4 cup red onion, 2 tbsp roasted bell pepper, 2 tbsp toasted almonds, and 3 to 4 tbsp 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 to 12 on top.
*Roast a red pepper in a preheated 425 F. oven. When the skin blisters, use the bag or ice water bath to remove the skin.
Makes 2 large salads

After lunch Kay and I went to see the movie “How do you know?”  I was disappointed.  This movie had actors like Jack Nicholson, Owen Wilson and Reese Witherspoon in it so I figured it would be very entertaining.  The way the characters and the conversations were played out were annoying to me.  Oh well, that is just my opinion.  Guess I should have gone to see “Little Fockers.”

John stayed in today and enjoyed playing computer games. 

Laugh everyday.  Happy trails.  Stay safe.