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
Preparation
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.
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.
Serve shrimp mixture on lettuce. Sprinkle with additional paprika if desired.
