Lunch Box Chronicles: Day Ninety-Five (BLT Spelt Right Style)

Here is an easy favorite, but not for our vegan or Kosher friends.  Bacon (all natural), lettuce and tomato with mayo on Spelt Right Artisan Bread.   Simple and delicious, but limited to special days.

Lunch Box Chronicles: Day Twenty-Four (Bacon Shrimp Wraps)

This is a warning to the vegans and Kosher observers in our life, this recipe is neither, but was the brain child of Spencer who soooo wanted to try it.

Garlic sauteed shrimp wrapped in bacon wrapped in Spelt Right pizza dough drizzled with EVOO. Looked and smelled great, but I wouldn't touch them. Sorry kids! The family, though, devoured them. Resounding 2 thumbs up.

Ingredients: One Spelt Right pizza dough, fully thawed. One package all natural bacon. 12 medium sized shrimp. Extra virgin olive oil, fresh garlic, salt and pepper.

Saute shrimp in EVOO, crush garlic and salt (to taste). Set aside. Roll out dough to a very thin size, as thin as you can go. Roll out on peel (pizza board) coated lightly with fine cornmeal or Vita Spelt flour.

Preheat oven to 375 -400.

Wrap bacon around cooked shrimp. (Spencer did this raw, but I would have preferred that the bacon was slightly cooked on each side so it was still flexible). Put bacon seam side down on frying pan to cook to seal side and then flip to cook other side. Set aside. Make long strips with the rolled out dough (see picture). Roll strips around bacon. Bake on baking pan until the bacon is full cooked. Serve with salad. We used bib lettuce, avocado, Backyard Beauty tomatoes, Olivie's Garden fresh basil, fresh mozzarella, and our own homemade dressing.

Enjoy! As I said, I didn't eat these, but the rest of the crew did and loved them. Good job Spencer! Next one, maybe Olivia's idea?