Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette

1. 1

   Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.

2. 2

   When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat.

3. 3

   Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened.

4. 4

   Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions.

5. 5

   Cook, stirring, until heated through, about 5 minutes.

6. 6

   Set aside; keep warm.

7. 7

   Heat a charcoal or gas grill to high for direct grilling.

8. 8

   Brush the shrimp with canola oil and sprinkle with salt and pepper.

9. 9

   Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill.

10. 10

    Grill until slightly charred and cooked through, about 2 minutes per side.

11. 11

    Remove the shrimp from the skewers and top with the warm vinaigrette.

* Per serving · 4 servings · Values may vary.

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