| 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 |
T |
Extra-virgin olive oil |
| 2 |
T |
Balsamic vinegar |
| 1 |
T |
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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