Bacon, Mixed Greens and Shrimp Salad

  • 2 slices bacon
  • 1 ½ lb. peeled & boiled lg. shrimp (purchased bag of precooked frozen then thawed)
  • 5 cups mixed lettuce greens (arugula, watercress, baby spinach, etc.)
  • 1 cup cherry tomatoes
  • 2 tbsp. each light sour cream and balsamic vinegar
  • 2 tsp. extra virgin olive oil
  • fresh ground pepper to taste

Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tbsp. drippings. Crumble bacon, set aside. Add shrimp to dripping and sauté for 2 minutes. Transfer shrimp to large bowl. Add remaining ingredients and toss well. Dressing ingredients and hot shrimp will wilt the greens. Top with crumbled bacon and serve immediately.