Units Scale

2 hard boiled eggs, peeled and chopped

5 strips bacon

1 pound shrimp, peeled and deveined

1 tablespoon olive oil

1 head Iceberg lettuce. cored, washed, and soft outer leaves discarded

16 cherry or grape tomatoes, halved

5 Persian cucumbers, ends trimmed, cut in half lengthwise and sliced into 1/2-inch half moons

3–4 scallions, trimmed and thinly sliced

Coarse sea salt and freshly ground black pepper to taste

1/2 cup good quality mayonnaise, like Hellmann’s

1/2 cup ketchup

1 tablespoon Sriracha, or more to taste

2 tablespoons red wine vinegar

kosher salt and freshly ground black pepper to taste

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Preheat the oven to 400-degrees F. Line a rimmed sheet pan with foil and place strips of bacon on pan keeping them spaced so not touching. When oven is hot place the pan on a shelf in the center of the oven and bake for 18 minutes, or until crisp. Remove the bacon to paper towels to drain.
Wash and dry the shrimp and season liberally with kosher salt and freshly ground black pepper. Heat a tablespoon of olive oil over medium high heat until shimmering. place the shrimp in pan but be careful not to crowd the pan. Allow to cook for about 90 seconds, until you can see the edges starting to turn pink. Flip over the shrimp and cook another 90 seconds until they are cooked through. Remove to a cutting board to cool.
Once the shrimp are cool enough to handle, cut them into bite sized pieces.
Tear the Iceberg lettuce into bite sized pieces and place in a large salad bowl. Top with the tomatoes, cucumbers, shrimp, and scallions. Tear the bacon into small pieces and scatter over salad in bowl. Add the chopped egg and season with the coarse sea salt and freshly ground black pepper.
In a small bowl mix together the mayonnaise, ketchup, sriracha, red wine vinegar, salt and pepper. Whisk until smooth. And pour over the salad. Toss gently to coat all of the yummy salad ingredients. Enjoy!

If you prefer to eliminate the spiciness just leave out the sriracha!

Jimmy’s Milan Salad

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