Grilled Bacon Wrapped Steak and Shrimp Wilted Salad

Course: Main Course
Cuisine: American
Prep: 30 minutes
Time: 15 minutes
Total Time: 45 minutes
Adjustable Servings: 2
Calories: 901 kcal
Testing some tenderloins wrapped in bacon marinaded in Uglyade. The salad is identical to our Mango Shrimp Salad except without the mango's and using queso fresco cheese instead of shredded colby. Well, and it’s a wilted salad if you dig it that way too.. To get this dinner to the table takes no time at all however, you do have to plan a day before.
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Steak Parts

  • 12 oz tenderloin medallions you could also use pre-wrapped
  • ¼ cup Uglyade
  • 4 oz bacon ='s 2 strips

Salad Parts

  • 1 lb shrimp
  • 12 oz lettuce
  • 3 oz tomato roma
  • 1 oz queso fresco
  • 1 oz Uglyade

The Build

Grill Steak

  1. A day before add steaks to zip lock bag with Uglyade marinade. Close and place in fridge for next day.
  2. Grill day pull steaks from fridge and wrap a slice of bacon around each one. Pin bacon to tenderloin with a toothpick.
  3. Cover with Dawgs Bark and let sit on counter. Go get your pit started. I used my Old Smokey , use what you have.
  4. Place coals to the side so you can have a hot side and not so hot side.
  5. I like a fresh tenderloin rare to even blue (really rare). These steaks were cooked on colder side of pit 3 minute flip, 3 minute flip, and 3 minute flip on hot side for cross grill marks. To get a medium cooked I’d put steaks as far away from fire as possible. Doing this way you’re almost baking. You’ll have to keep an eye on them but for medium go for 5 minute flip, 5 minute flip, 5 minute flip, and 5 minute flip pull meat.

Salad Build

  1. The salad was purposely done 2nd because I was wanting hot shrimp dumped on cold salad.
  2. So, cut up your salad parts, there’s not much lettuce and tomato.
  3. Place strategically on dinner plate.
  4. Crumble queso fresco over salad.

Saute Shrimp

  1. Nothing fancy was done to the shrimp.
  2. When defrosted in a medium high heat pan drizzle some olive oil in.
  3. Drop in shrimp and a dash of salt.
  4. Slap around until shrimp are almost pink or pink (your preference)

Finish It Out

  1. Dump hot shrimp over plated salad.
  2. Place steaks.
  3. Drizzle Uglyade (1-2 ounce all over everything).
  4. There ya go! Have fun with it.


I like wilted if not room temperature salad and fruits for that matter. If you don’t like wilted salad let shrimp cool down before the great shrimp dump.


➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Grilled Bacon Wrapped Steak and Shrimp Wilted Salad
Amount Per Serving (355 g)
Calories 901 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 14g 70%
Cholesterol 727mg 242%
Sodium 2422mg 101%
Potassium 1282mg 37%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 95g 190%
Vitamin A 27.2%
Vitamin C 29.3%
Calcium 47.9%
Iron 48.7%
* Percent Daily Values are based on a 2000 calorie diet.
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