Shrimp-Spinach Salad Name: Jennifer Walton Base: Ft Knox Recipe: 15 strips bacon halved 1 cup light ranch dressing 1 lemon, zested and juiced 1 ½ lbs large shrimp, peeled and deveined 1 6oz pkg baby spinach 1 cup halved grape tomatoes 4 oz blue cheese, cut into wedges ¼ cup scallions sliced Heat oven to 375. Place bacon strips on the sheet pan; bake 10 min. In bowl, combine dressing and 1 tsp lemon zest and 1 tsp lemon juice. In separate bowl, combine shrimp and 3 tbsp dressing mixture. Wrap each shrimp in bacon; place on sheet pan. Cook 10 min, or until bacon is crisp, turning once. Arrange spinach on platter; top with wrapped shrimp and remaining ingredients.