Argentinean Red Shrimp, Bacon, Tomato and Peppers Wedge Salad from the Beefer

Argentinian Red Shrimp are found in the South Atlantic and are red in color when caught. Their redness makes them different from common shrimp that are commonly blue or grey in color before cooking. Argentinian Red Shrimp are known to be the sweetest shrimp in the world, and are sought after for the buttery flavor and lobster like texture. For those on a high protein diet, these shrimp are packed with protein with al-most 18 grams of protein per 100 grams of shrimp. Some argue these and Royal Reds are the same. Some argue they are different. Either way, both will work in this dish as well as any shrimp you can find at your local grocery store or fish monger.


  • 1 (2.1 oz) package fully cooked traditional bacon
  • 1 (16 oz) package frozen XL Argentinean Red Shrimp, shell-on and tail-on, deveined
  • 2 cups tri-color mini peppers, sliced in rings
  • 1 tablespoon avocado oil, divided
  • Cooper’s Provisions Smoked Salt
  • 1 lime wedge

For the Salad Dressing

  • 3/4 cup Thousand Island Dressing
  • 1/2 tablespoon sriracha style hot sauce
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon finely chopped parsley or cilantro
  • 1 tablespoon fresh lime juice
  • 1/6 teaspoon salt

For the Salad

  • 1 head iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped chives and/or 1/4 cup chopped green onions
  • 2 tablespoon chopped parsley or cilantro
  • Lime wedges
Step1: Thaw frozen shrimp, 15-20 minutes before cooking.

We recommend buying shrimp with the shell-on because the shrimp are protected and retain flavor. Shelled shrimp can be mangled and look unappetizing. It only takes a few minutes to remove the shell. Shrimp shells can be frozen and used in seafood stock!


Grease one Beefer grill grate. Peel shrimp, and pat dry on both sides. Arrange shrimp on grill grate. 16 ounces of shrimp can fit onto one Beefer grate. Set aside:


In a medium bowl, whisk Thousand Island Dressing, sriracha, green onions, parsley, lime juice, and salt. Cover and refrigerate until ready to serve:


2 If desired, reserve 4 shrimp with their tails, cook separate, and arrange on plate in as an eye-catching focal point:


Prepare all vegetables and herbs; this recipe is super quick to cook!


Place pepper rings in a Beefer drip tray, stir in 1/2 tablespoon avocado oil and sprinkle with Mediterranean salt.

Place tray of peppers on the bottom of the Beefer and stir occasionally until slightly charred and softened.


If needed, you can cut 6 wedges from one iceberg lettuce. Cut off any brown spots on the core without cutting the core off completely:

Cut Iceberg lettuce into wedges by placing a large chef’s knife halfway through the core and push firmly down:

Timesaver! Buy bacon fully cooked in the package and crisp it in the Beefer!


Adjust the Beefer heat to MEDIUM, arrange bacon crosswise on a Beefer grill grate. Cut tips of bacon off if longer than the width of the grate.

Insert bacon onto the center shelf of the Beefer grill and cook for 20 seconds, turn grate in opposite direction, and cook 20 seconds or until bacon is sizzling and crisp. Pat bacon fat off with paper towels, snip into bites with kitchen scissors, and set aside.

Insert shrimp grate into the Beefer on the 5th rack and cook for 25 seconds:

Pull the shrimp out of the Beefer infrared grill and turn grate in opposite direction and cook for 25 seconds. Pull out the grill grate, turn shrimp over with the Beefer tongs, and continue to cook as directed above, until the shrimp’s internal temperature is 120°F. Transfer cooked shrimp into a Beefer deep drip tray and toss with 1/2 tablespoon avocado oil, and Mediterranean salt and lime juice to taste.

To serve: Arrange wedges on one large platter or individual salad bowls. Drizzle salad dressing on lettuce, and top with shrimp, bacon bits, tomatoes, green onions, and parsley. Serve with a lime wedge:

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