Shrimp, Bacon, & Apple Salad

As always, when I get a bag of shrimp from the grocery store, it needs to turn into at least one bowl of shrimp salad. This recipe created two bowls, and is a meal I’m extremely proud of. It’s sweet, salty, and tangy, all at once. All of the salt exists in its bacon and mayonnaise, while the apple brings sweetness and a different type of texture. I was going to use cheese, but realized when I was racing around the kitchen that I didn’t have any. Nutritional yeast works in place of parmesan, but if you have parmesan I still think the nutritional yeast would work best. It disappears texturally and allows for the nuttiness of this yeast to mingle with the slight fishiness of this recipe’s shrimp. All of the different textures and flavors make this shrimp salad different from my other recipes, even if the proteins are still both shrimp and bacon.

Ingredients:

6 strips bacon

1 small apple, cored and roughly chopped

2 1/2 cup chopped shrimp

3/4 mayonnaise

1 teaspoon nutritional yeast

1/2 teaspoon freshly grated nutmeg

freshly grated pepper

basil for garnish, if wanted

Directions:

Fry, bake, or microwave the six strips of bacon. When they’re cooling off, chop the shrimp and the apple. Toss into a medium-sized mixing bow. Break the bacon up into bite-sized pieces and drop in. Add the mayonnaise, nutritional yeast, and pepper. Freshly grate nutmeg into the ingredients. Mix until all ingredients are well-incorporated. Serve immediately, or store in the fridge for up to eight hours.