Ingredients

Homemade Salad Dressing:
4 slices cooked bacon
¼ cup red wine vinegar
½ teaspoon cornstarch
½ cup olive oil
¼ cup granulated sugar
2 tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon liquid smoke

Shrimp:
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon sage, ground
¼ teaspoon granulated sugar
20 large shrimp, peeled and deveined
2 tablespoons olive oil
¼ cup sliced almonds
10 cups fresh baby spinach
½ cup fresh tomato, diced
½ cup red onion, diced
¼ cup roasted red peppers, diced

Directions

In a large bowl, combine 20 large shrimp with 1 teaspoon black pepper, ½ teaspoon salt, g½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, ¼ teaspoon sage, and ¼ teaspoon granulated sugar. Toss well to coat evenly, then drizzle with 2 tablespoons olive oil and mix again until fully coated.

Place the seasoned shrimp in the air fryer basket. Set the air fryer temperature to 400°F and set cook time for 5–8 minutes, shaking the basket occasionally to ensure even cooking.

While the shrimp cooks, whisk together 4 slices cooked bacon, ¼ cup red wine vinegar, ½ teaspoon cornstarch, ½ cup olive oil, ¼ cup granulated sugar, 2 tablespoons Dijon mustard, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon liquid smoke in a small bowl until smooth and combined.

In another bowl, combine 10 cups fresh baby spinach, diced ½ cup fresh tomato, ½ cup red onion, and ¼ cup roasted red peppers. Toss lightly to mix.

Top the salad with the cooked shrimp, sprinkle with sliced ¼ cup sliced almonds, and drizzle with the prepared dressing just before serving.