French Bistro Salad, Peel-and-eat Shrimp (atkins)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons fresh lemon juice (1 large lemon)
• 2 teaspoons dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup extra virgin olive oil
• 4 large eggs
• 12 bacon, slices (thick slices)
• 6 cups frisee, cleaned and torn (about 3 heads)
• 1 cup gruyere cheese, coarsely grated (about 1/3 pound)
• 2 quarts water
• 1/4 cup cider vinegar
• 2 tablespoons pickling spices
• 1 tablespoon salt
• 2 lbs medium shrimp, shell-on
• 1 lemon, cut into wedges

Recipe

• 1 for dressing: combine lemon juice, mustard, salt and pepper in a blender in a medium bowl. slowly whisk in olive oil until dressing thickens and set aside.
• 2 poach eggs in an egg poacher, saucepot or microwave. cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. place in ice water until ready to use.
• 3 stack bacon and slice into 1" by 1/2" pieces and saut over medium-high heat until nicely browned and crisp, about 3 minutes. drain and set aside.
• 4 to assemble salads: toss frisee with the dressing and divide evenly on 4 plates. sprinkle with bacon slices and shredded cheese. to quickly reheat eggs, immerse in simmering water for 30 seconds. place one egg on top of each salad.
• 5 shrimp:.
• 6 combine water, vinegar, pickling spice and salt in a 5-quart saucepan; bring to a boil over high heat. reduce heat to medium and simmer 20 minutes.
• 7 bring back to a boil over high heat. add shrimp; turn off heat, cover and let stand until shrimp turn pink, about 4 minutes. serve right away with lemon wedges, or refrigerate until cool, about 1 hour, before serving.