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Cut bacon slices into square pieces of approximately 1/3” (1 cm).
Cook over very low heat in stainless-steel pan until fat is melted and bacon squares are crispy, about 20 minutes.
Set bacon aside.
Add diced red onion to pan and cook slowly until translucent.
Add vinegars and maple syrup, bring to a boil and then reduce over low heat.
Add cooked bacon and simmer over low heat until mixture is syrupy, about 2 hours.
For a more uniform texture, blend jam with handheld mixer during few seconds.
Avoid smooth texture.
Mix together shrimp, chives and crème fraîche and set aside.
Lightly toast bread, remove crusts and cut each slice in half to form two longs rectangles.
Spread a little bacon jam on each slice. (Any remaining jam can be kept in the fridge for up to 2 weeks.)
Top bread slices with shrimp mixture.
Mix lettuce with a bit of olive oil, salt and pepper.
Serve 2 slices per person on a bed of lettuce.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.