Mast of the ingredients for this salad can be prepared in advance, but wait until just before serving to cook the shrimps and bacon. Spoon them over the salad and serve with hot herb and garlic bread.
ingredients
serves 8
2 cups large, cooked, shelled shrimps
8 ounce smoked streaky bacon, chopped mixed lettuce leaves, washed and dried
2 tsbp snipped fresh chives
For the Lemon and Chilli Marinade
1 garlic clove, crushed
finely grated rind of 1 lemon
1 tbsp lemon juice
4 tbsp olive oil
1 1/4 tsp chilli paste, or a large pinch
dried ground chilli
1 tbsp light soy sauce
salt and freshly ground black pepper
method
1. In a glass bowl, mix the shrimps with the garlic, lemon rind and juice, 3 tbsp oil, the chilli paste and soy sauce. Season with salt and pepper. Cover with clear film and leave to marinate for at least one hour.
2. Gently cook the bacon in the remaining oil until crisp. Drain well.
3. Tear the lettuce into bite-size pieces and arrange on plates.
4. Just before serving, put the shrimps with their marinade into a frying pan, bring to the boil, add the bacon and cook for one minute. Spoon over the salad and sprinkle with snipped chives.
