| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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