Shrimp And Hoppin' John Salad

• 4 bacon slices, coarsely chopped
• 2 large shallots, finely chopped
• 2 celery ribs, finely chopped
• 1 yellow bell pepper, finely chopped
• 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
• 1 cup hot cooked rice
• 1 jalapeno chile, seeded and diced
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 pounds peeled cooked shrimp
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil

1. Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Add shallots, celery, and bell pepper; saute 7 minutes or until tender. Stir in black-eyed peas and next 8 ingredients. Remove from heat.
2. Combine lemon juice and oil; stir into shrimp mixture. Cover and chill several hours.

bacon, shallots, celery, yellow bell pepper, blackeyed peas, rice, chile, fresh basil, parsley, lemon zest, salt, freshly ground black pepper, shrimp, lemon juice, olive oil

Taken from www.myrecipes.com/recipe/shrimp-hoppin-john-salad (may not work)