Chicken, Shrimp, and Bacon Shrimp Salad Boats

Step 1: Chicken and Shrimp ... It is up to you how you prepare these ingredients. Personally, I love to cook my own chicken and shrimp; rather than buying them precooked at the store. But again, this is up to you - rotisserie chicken, and precooked shrimp work just fine. If cooking them yourself; I like to simply season both with salt and pepper, and cook on an outdoor grill, or inside grill pan. As for the shrimp, use what is on sale; they are just going to be rough chopped - so, look for the best price. Make sure that both have cooled before making the salad. This is great to prepare ahead.

Step 2: Romaine ... I like to purchase a bag of romaine hearts, that many grocery stores carry. The leaves tend to be very firm and sturdy, rather than large and leafy. Add them to a bowl of ice water as you make the dressing - it really 'crisps' them up. Not necessary, but I prefer it.

Step 3: Bacon ... I really enjoy thick cut bacon for salads; but, obviously any cut of bacon will work. And, Lardons - just a fancy name for large dices, or small cubes. Add the bacon to a small saute pan (I prefer nonstick), and heat to medium; if you render the bacon slowly, you shouldn't need to add any oil. Once the bacon is crisp, transfer to a plate lined with a paper towel to drain and cool. Transfer the drippings to a bowl and allow to cool while you prepare the salad. This again, can be made well in advance.

Step 4: Eggs ... Cook your eggs with any method you prefer. I add them to a pot of cold water, bring to a light boil, cook 1 minute, turn off the heat, and cover. Twelve (12) minutes later for large or extra large eggs - and they are done. Then, transfer to a bowl of ice water to cool and peel. Once peeled, slice 2 of them, and rough chop the other 2.

Step 5: Salad ... Add the chicken, shrimp, spinach, tomatoes, 1/2 of the bacon, and the 2 eggs rough chopped; and toss just to combine. Don't over mix.

Step 6: Dressing ... Add 2 tablespoons of the reserved bacon drippings (the rest if any, you can toss), and olive oil to the same pan you cooked the bacon in, and bring to medium heat. Add the shallots and cook just a minute; then, add in the vinegar, mustard, sugar, and season with salt and pepper. Cook another 3-4 minutes, stirring often. Check for seasoning, and adjust if necessary. You will probably have a bit more dressing then needed, but; it also depends on how you like to dress your salad. I tend to dress mine lightly.

Step 7: Finish and Serve ... Remove the romaine leaves from your ice water, and dry them off just using a paper towel. Then, stuff your romaine leaves with the salad; and, remember, you can also add red onion, mushrooms, avocado, and even black olives, if you like to the mix. I usually don't add them; but, you make the salad how you like it. Drizzle some of the dressing over each salad leaf or boat; add the remaining bacon and sliced eggs on each one.

Step 8: ENJOY! ... Perfect with some crusty bread; or a cup of tomato or potato soup for a nice light summery dinner. And again ... remember to make this easy, use pre-cooked chicken and shrimp; but, also remember, this can all be prepared in advance too. If you prepare the dressing ahead, it can easily be reheated in the microwave for just a 1 minute.