20 Med shrimp; cleaned deveined
10 Strips bacon; raw, cut in ha
3 Red or yellow sweet peppers;
4 tb Extra-virgin olive oil
2 tb Balsamic vinegar
1 tb 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 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.