Ingredients
1tbsphoney
1½tbsplemon juice
1tspdijon mustard
¼cupextra-virgin olive oil
salt and freshly ground pepper
½tspfreshly ground pepper
12jumbo shrimp,tail-on
6bacon slices
1tbsphoney
1buncharugula
Preparation
Put 1 tablespoon honey in a medium bowl. Add the lemon juice and mustard; whisk to combine.
Slowly pour in olive oil, whisking constantly. Season to taste with salt and pepper; set aside.
Use ½ teaspoon of pepper to season shrimp all over. Wrap 1 piece of bacon snugly around each shrimp and secure with a toothpick running lengthwise.
Heat a large skillet over medium heat. Arrange shrimp in a single layer and cook, flipping once, for about 10 minutes, until bacon is just crisp.
Drizzle honey over shrimp and continue to cook, basting often with pan juices, for about 2 minutes more, until bacon is caramelized and shrimp are cooked through.
Transfer to a large plate. When cool enough to handle, remove and discard toothpicks.
Arrange arugula on plates. Top with warm shrimp, then add dressing.
Serve and enjoy!
