Title: Grilled Shrimp Wrapped in Bacon
Categories: Seafood
Yield: 4 Servings
| 20 | | Med shrimp; cleaned deveined |
| 10 | | Strips bacon; raw, cut in ha |
| 3 | | Red or yellow sweet peppers; |
| 4 | tb | Extra-virgin olive oil |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Pommery mustard |
| | | Sprig fresh thyme |
| 1 | | Head radicchio |
| 1 | | Head endive |
| 1 | | Head Bibb lettuce |
Wash and dry the radicchio, endive and lettuce. Tear into bite-size pieces
and set aside. Wrap each shrimp tightly in 1/2 strip of bacon. Grill in
skillet or over charcoal grill until crisp, 3-5 minutes, turning once.
Cover to keep warm. Seed peppers and cut into thin julienne strips. Set
aside. Combine oil, vinegar, mustard and thyme in a jar. Cover and shake
well. Place greens and peppers in a bowl. Add shrimp. Toss gently with the
vinaigrette. Serve in shallow bowls, arranging greens first, and 5 shrimp
on top of the greens.