Grilled shirmp with arrugula, Aunt Nellies pickled beets, cajun pecans and goat cheese
with a warm bacon vinaigrette
Serves 4

1/2 pound 16/20 shrimp (3 per person)
1 bag baby arrugula
1 jar Aunt Nellies pickled beets (2 per salad, cut in quarters)
1 small log goat cheese (crumbled)
2 slices smoked bacon chopped
8 grape tomatoes sliced in half (2 per salad)
1 small bag whole pecans
4 Tbsp Extra virgin olive oil
2 Tbsp Balsamic

Toss arrugula, beets, tomato and pecans in a bowl.  In a saute pan add bacon, extra virgin olive oil.  When bacon is brown add Balsamic.  Toss in bowl with the salad.  Then top with the goat cheese and shrimp

For pecans:
1 Tbsp Extra virgin olive oil
Cajun spice to taste 
Toss together the cajun spice, pecans and olive oil and bake on sheet pan in 350 degree oven for 5 to 8 minutes

For shrimp:
Brush with olive oil, sprinkle with salt and pepper to taste and grill