SHRIMP WITH WARM COLESLAW

SHRIMP WITH WARM COLESLAW image

Yield 16 appetizer servings

Number Of Ingredients 5

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16 fresh jumbo shrimp in shells
8 slices thick-cut bacon, halved
1 1/2 lb. coleslaw mix (about 11 cups)
1/4 cup red wine vinegar
1/4 cup finely chopped fresh chives

Steps:

1. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside. 2. In a large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. 3. Add shrimp to hot drippings; cook and stir over medium heat 4-5 minutes or until shrimp are opaque. Remove from skillet; keep warm. 4. Add coleslaw mix to hot skillet (add 1-2 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. Stir in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture among 16 plates. Top each with a shrimp and 1/2 slice bacon.