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4 servings
suggest servings
| 20 | medium | shrimp | cleaned, deveined |
| 10 | strips | bacon | raw, cut in half |
| 3 | each | sweet bell peppers | red or yellow |
| 4 | tablespoons | olive oil, extra-virgin | |
| 2 | tablespoons | balsamic vinegar | |
| 1 | tablespoon | prepared mustard | pommery |
| 1 | each | thyme sprigs | fresh |
| 1 | head | radicchio | |
| 1 | head | belgian 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 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.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 5.0g | 21% |
| Sugars 2.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 61% | Vitamin C | 441% | |
| Calcium | 9% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Once a year when I was a boy, my parents and I would visit my paternal grandparents at their farm in Virginia. Tucked away in the Blue Ridge Mountains in...
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