Grilled Shrimp Wrapped in Bacon

Twenty shrimp wrapped tight in bacon halves and grilled until crisp, then served warm over a bed of bitter greens with a balsamic mustard vinaigrette. This is the kind of composed salad that works as a stunning first course or a light main.

The bacon does more than add flavor. It wraps each shrimp in a layer of salty, smoky fat that bastes the shellfish as it cooks. Three to five minutes over charcoal or in a hot skillet is all it takes. One flip, and the bacon crisps on both sides while the shrimp turns pink and tender inside.

The salad underneath is built for contrast. Radicchio, Belgian endive, and Bibb lettuce give you bitter, crisp, and buttery in every forkful. Julienned red or yellow bell peppers add sweetness and crunch that play off the smoky shrimp.

The vinaigrette ties everything together: extra-virgin olive oil, balsamic vinegar, Pommery mustard (whole grain), and a sprig of fresh thyme shaken in a jar. It’s tangy and herbal, strong enough to stand up to the bacon without drowning the greens.

Chef Tips

• Wrap the bacon tightly and place the seam side down first when grilling. This seals the bacon around the shrimp
• Use medium shrimp so the bacon and shrimp finish cooking at the same time. Jumbo shrimp leave the bacon undercooked
• Toss the salad with the vinaigrette just before serving. Dressed greens wilt fast, especially the delicate Bibb lettuce
• Arrange five shrimp on top of each serving for a restaurant-quality presentation

Variations

• Jalapeño stuffed: Tuck a thin slice of jalapeño between the shrimp and bacon before wrapping for spicy, smoky bites
• Arugula base: Swap the three-lettuce mix for peppery arugula for a bolder green
• Honey balsamic glaze: Brush the finished shrimp with a reduction of balsamic and honey for a sweet, sticky finish