Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 20 | Med shrimp; cleaned deveined |
| 10 | Strips bacon; raw, cut in ha |
| 3 | Red or yellow sweet peppers; |
| 4 tablespoons | Extra-virgin olive oil |
| 2 tablespoons | Balsamic vinegar |
| 1 tablespoon | 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 ½ 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.