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.