Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      medium        shrimp -- cleaned deveined
  10      strips        bacon -- raw, cut in ha
   3                    red or yellow sweet peppers
   4      tablespoons   extra-virgin olive oil
   2      tablespoons   balsamic vinegar
   1      tablespoon    Dijon mustard
   1      sprig         fresh thyme
   1      head          radicchio
   1      head          endive
   1      head          bibb lettuce

Preparation:

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.