Preparation:
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. |
