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Prep 20min
Total20min
Servings4
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Ingredients
4
slices bacon, cut up
1
clove garlic, finely chopped
2
cups cooked rice
1
cup frozen sweet peas, cooked and drained
1/3
cup chopped drained roasted red bell peppers (from 7-oz jar)
2
tablespoons lemon juice
1/4
teaspoon paprika
4
to 6 drops red pepper sauce
1
package (12 oz) frozen cooked peeled and deveined shrimp, thawed and drained
Lettuce leaves
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Steps
1
In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Drain fat, reserving 1 tablespoon in skillet. Drain bacon on paper towel.
2
Cook garlic in bacon fat in skillet over medium heat about 1 minute, stirring occasionally, until softened. Stir in bacon and remaining ingredients except lettuce.
3
Serve shrimp mixture on lettuce. Sprinkle with additional paprika if desired.
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Depending on the saltiness of the bacon, you may need to add 1/4 teaspoon salt to the salad.
Prepare the salad up to a day ahead of time, and store covered in the refrigerator.
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