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Ingredients:
20 medium shrimp, cleaned and deveined
1 Tbsp Pommery Mustard
10 strips raw Bacon, cut in half
sprig fresh Thyme
3 Red or Yellow Sweet Peppers
1 head Radicchio
4 Tbsp extra-virgin Olive oil
1 head Endive
2 Tbsp Balsamic Vinegar
1 head Bibb Lettuce
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. Makes 4 servings.
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