05-20-2004, 07:43 PM
Ingredients [ul] [li]20 Med shrimp; cleaned deveined
[li]10 Strips bacon; raw
[li]cut in half
[li]3 Red or yellow sweet peppers;
[li]4 tb Extra-virgin olive oil
[li]2 tb Balsamic vinegar
[li]1 tb Pommery mustard
[li]Sprig fresh thyme
[li]1 Head radicchio
[li]1 Head endive
[li]1 Head Bibb lettuce
[/li][/ul] Directions
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.
[signature]
[li]10 Strips bacon; raw
[li]cut in half
[li]3 Red or yellow sweet peppers;
[li]4 tb Extra-virgin olive oil
[li]2 tb Balsamic vinegar
[li]1 tb Pommery mustard
[li]Sprig fresh thyme
[li]1 Head radicchio
[li]1 Head endive
[li]1 Head Bibb lettuce
[/li][/ul] Directions
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.
[signature]