Shrimp Paella Salad

 

2

slices bacon, cut up

1

clove garlic, finely chopped

2

cups cooked rice

1

cup Green Giant® Valley Fresh Steamers™ 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

• 1 In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Drain fat, reserving 2 teaspoons 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.