16 fresh jumbo shrimp in shells
8 slices thick-cut bacon, halved
1 1/2 pounds coleslaw mix (about 11 cups)
1/4 cup red wine vinegar
1/4 cup finely chopped fresh chives
Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm.
Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings). Cook and stir over medium heat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture among 16 plates. Top each with a shrimp and 1/2 slice bacon. Makes 16 appetizer servings or 4 entree servings.
As an entree:
Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives. Divide mixture among 4 plates and top each with 4 shrimp.
Per Serving: cal. (kcal) 201, Fat, total (g) 6, chol. (mg) 132, sat. fat (g) 2, carb. (g) 11, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 6, pro. (g) 22, vit. A (RE) 680, vit. A (IU) 3207, vit. C (mg) 74, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 589, Potassium (mg) 228, calcium (mg) 131, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet