As Kyle has been saying all week, “It ain’t decorative gourd season just yet, motherfuckers.”

If you’re one of the seven people in the United States who isn’t excited that it’s officially Fall, get one last taste of Summer with this loaded shrimp salad with a Stiegl Radler vinaigrette.

Whether you consider it a really low-alcohol beer or a really high-alcohol glass of juice, Stiegl Radler provides the perfect citrus punch for a summery vinaigrette.

Other than the dressing, this is a pretty loose recipe. Cook up some good shrimp and some crispy bacon, and throw in any other vegetables and greens you like. Of course, the more you add, the heftier it will be. We like to use sauteed corn, tomatoes, avocado and green onions, along with mixed greens, but this base works pretty well with a variety of veggies. And bacon. Always more bacon.


Stiegl Shrimp Salad
Stiegl Radler Vinaigrette:
¼ cup Stiegl Radler
2 tablespoons white balsamic vinegar
¾ cup olive oil
1 ½ tablespoons minced garlic
1 tablespoons minced green onion
Zest of 1 Meyer lemon
Salt and pepper

Right before you’re ready to assemble the salad, combine the ingredients in a small mixing bowl and whisk for about 30 seconds or until the ingredients are well incorporated. Set aside.

For the salad:
1 pound shrimp, peeled, deveined, and rinsed
2 slices of thick-cut bacon, cut into lardons
Sautéed corn kernels
Cherry tomatoes
Avocado, sliced
Green onions, chopped
Package of mixed greens

Heat a frying pan over medium-high heat. Add the bacon lardons to the pan with about a teaspoon of water and allow the bacon to cook for about 12 minutes, stirring or rotating every few minutes, until the bacon is browned and crunchy. Remove to a paper-towel-lined plate to cool (leaving the fat in the pan). Season the shrimp with salt and pepper and toss into the frying pan. Cook for about 5 minutes, until cooked all the way through. Set aside and it allow to come back to room temperature.

Toss the greens with the salad dressing. Garnish the greens with the shrimp, bacon, corn, tomatoes, avocado, and green onions. Serve with bread and butter and cans of Stiegl Radler.


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