Bacon-wrapped shrimp with leaf salad

Ingredients for 4 servings:

• 4 portions of fresh unpeeled shrimp
• Bacon (thin slices of breakfast bacon, half a slice per shrimp)
• Mustard, medium hot
• olive oil, lemon juice
• Garlic, chopped
• Salt and pepper, sugar
• Herbs (e.g. thyme, oregano)
• Baguette(s)
• lettuce

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Peel the shrimp and remove the intestines if necessary, but I don’t care; you can’t taste it in my opinion. The tail tip can also be left on for decoration. Make the mustard marinade: with plenty of mustard, plenty of olive oil, lemon juice, plenty of fresh chopped/pressed garlic, salt, ground black pepper, a pinch of sugar, and a few herbs. Mix everything thoroughly and season to taste, like a salad dressing. It should have a nice, creamy consistency. I didn’t bother giving exact instructions; it’s a matter of taste and, of course, depends on the amount of shrimp you want to make. Add the shrimp to the marinade and mix well so that all the shrimp are covered. It’s best to put it in a freezer bag and leave it in the fridge overnight. The next evening, remove the shrimp and wrap them in wafer-thin slices of bacon; half a slice per shrimp should be enough. You can secure them with a toothpick if you like, but this isn’t necessary if you’re careful when frying/turning. Take a pan, heat a little olive oil, and briefly fry the shrimp on both sides (about 1 minute per side) until the bacon is slightly crispy and the shrimp have turned a beautiful crab-red color. Serve immediately with fresh baguette. The leftover shrimp marinade makes a wonderful sauce for a nice leaf salad. It’s best to season it while preparing the marinade; then the sauce is already ready and just needs to be mixed into the salad. I think the shrimp taste surprising and delicious. Depending on the amount, this makes a great starter or a small evening snack.