Jumbo Shrimp With Warm Coleslaw

This can be used an an entree or appetizer. Recipe has only 5 ingredients! Of course, with the exception of salt & pepper. BH&G Magazine, December 2007 edition.

• Ready In: 30 mins
• Serves: 4
• Yields: 16 Appetizers

Ingredients

• 16  fresh jumbo shrimp, peeled & deveined
• 8  slices  thick-cut bacon, halved
• 1 1⁄2 lbs  coleslaw mix (colorful, with carrots, red cabbage, etc. About 11 cups)
• 1⁄4 cup red wine vinegar
• 1⁄4 cup  finely chopped fresh chives

Directions

1. Rinse shrimp; pat dry & set aside.
2. In large skillet cook bacon over medium heat until crisp.
3. Transfer bacon to paper towels; reserve drippings.
4. Return 2 tablespoons drippings to skillet.
5. Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque.
6. Remove from skillet; keep warm.
7. Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings)& cook and stir over medium heat 6 minutes or until coleslaw mixture is wilted and just tender.
8. Stir in vinegar and chives.
9. Season to taste with salt, freshly ground black pepper & crushed red pepper flakes (if using.)
10. Divide coleslaw mixture among 16 plates.
11. Top each with a shrimp and 1.2 slice bacon.
12. Makes 16 appetizer servings or 4 entree servings.
13. *As an entree: Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives.
14. Divide mixture among 4 plates and top each with 4 shrimp.