Shrimp with warm coleslaw

1. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.

2. In large skillet cook bacon over medium heat until crisp. Transfer bacon
to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.

3. Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or
until shrimp are opaque. Remove from skillet; keep warm.

4. Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon
drippings if necessary; discard remaining drippings). Cook and stir over medium
heat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegar
and chives. Season to taste with salt and freshly ground black pepper. Divide
coleslaw mixture among 16 plates. Top each with a shrimp and 1.2 slice bacon. Makes 16 appetizer servings or 4 entree servings.

5. As an entree: Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives. Divide mixture among 4 plates and top each with 4 shrimp.