Broccoli Slaw with Shrimp and Smoked Paprika

This is one of the absolute best dinner salads I have ever had!

For the creamy cider vinaigrette:
1/2 cup mayonnaise
1/4 cup sour cream or buttermilk
1/4 cup olive oil
1/4 cup cider vinegar
1 tsp. dry mustard
1 garlic clove, chopped (or 3/4tsp mince garlic)
1/2 tsp celery seed


2 lb. shrimp, peeled and deveined
3 Tbs. olive oil
1 tsp. mild Spanish smoked paprika
Coarse salt and freshly ground pepper, to taste
1/4 lb. bacon slices
1 bag broccoli slaw (4 serving size)
5 celery stalks, including leaves, thinly sliced, leaves minced coarsely
6 green onions, white and green portions, chopped
1/3 cup crumbled blue cheese
Directions:
To make the vinaigrette, in a food processor or blender, combine the mayonnaise, sour cream, olive oil, vinegar, mustard, celery seed, and garlic and process until smooth. Set aside. (The vinaigrette can be made up to 1 day in advance, covered tightly and refrigerated. Bring to room temperature before using.)

In a large bowl, toss together the shrimp, olive oil, paprika, and a little salt and pepper. Preheat a large nonstick fry pan over medium-high heat. Add half of the shrimp and sauté until they turn pink and are opaque throughout, about 3 minutes. Transfer to a large bowl and repeat with the remaining shrimp. Set aside to cool.

Rinse the fry pan, wipe dry and return to medium heat. Add the bacon slices and fry, turning as needed, until crisp, about 6 minutes. Using a slotted spatula, transfer to paper towels to drain. Let cool, then crumble and set aside.

To assemble the slaw, add the broccoli slaw, celery, green onions, and vinaigrette to the shrimp and toss to coat all the ingredients evenly. Season very lightly, if needed, with salt and pepper and toss again.

Transfer the slaw to a serving bowl or deep platter. Sprinkle the crumbled bacon and the blue cheese over the top. Serve immediately. Serves 8.

**Adapted from Williams Sonoma Shrimp Celery Slaw