4 strips bacon, chopped
1/2 cup prepared Italian or vinaigrette salad dressing
1/3 cup FRENCH'S® Honey Dijon Mustard or FRENCH'S® Honey Mustard
2 Tbsp. Water
8 cups mixed salad greens
1 cup diced yellow bell peppers
1 cup halved cherry tomatoes
1/2 cup pine nuts
1 lb. jumbo or extra large shrimp, peeled and deveined
COOK bacon until crisp in medium skillet. Whisk in salad dressing, mustard and water; keep warm over very low heat.
PLACE salad greens, bell pepper, tomatoes and nuts in large bowl; toss. Arrange on salad plates; set aside.
COOK shrimp in an electric grill pan or barbecue grill 3 minutes until pink. Arrange on salad plates, dividing evenly. Serve with dressing.