Shrimp Paelle Salad |
| Name: |
Nathalie Spanu |
| Base: |
Ft. Eustis |
| Recipe: |
2 slices bacon, cut up
1 clove garlic, finely chopped
1 cup cooked rice
1/2 cup frozen sweet peas, thawed
2 tablespoon chopped drained roasted red bell peppers
1 tablespoon lemon juice
1/8 teaspoon paprika
2 or 3 drops red pepper sauce
6 oz cooked peeled deveined medium shrimp, thawed if frozen, remove tail shells
Lettuce leaves
In skillet cook bacon over medium heat, stirring occasionally, until crisp. Drain fat, reserving 1 tablespoon in skillet. Drain bacon with paper towel.
In same skillet, cook garlic over medium heat stirring occasionally, for about 1 minute. Stir bacon back in and other ingredients, except lettuce.
Serve Shrimp mix on lettuce.
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