Pan-Grilled Shrimp on Killed Salad

• 5 tablespoons unsalted butter, melted
• 2 tablespoons sweet paprika
• 1 tablespoon unsulphured molasses
• 1 teaspoon dry mustard
• 1 teaspoon lemon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• Coarse salt
• 2 pounds large shrimp, butterflied through the back and deveined
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tablespoons honey
• 2 tablespoons yellow mustard
• 2 tablespoons minced parsley
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped anchovy fillets
• 1/3 cup extra-virgin olive oil, plus more for pan-grilling
• 1/2 pound sliced bacon
• 6 cups mixed greens, such as watercress and green leaf lettuce, torn into bite-size pieces
• 2 carrots, coarsely shredded
• Freshly ground black pepper

1. In a medium bowl, combine the butter, paprika, molasses, dry mustard, lemon pepper, onion powder, cayenne, cumin and 1 teaspoon of salt.
2. Lay the shrimp shell-side down on a baking sheet and brush with the paste.
3. If necessary, separate layers of shrimp with wax paper.
4. Cover and refrigerate for at least 1 hour.
5. In a blender, combine the vinegar, wine, honey, yellow mustard, parsley, garlic and anchovies and puree.
6. With the machine on, add 1/3 cup of olive oil in a thin stream and blend until emulsified.
7. Transfer the dressing to a jar.
8. In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes; drain on paper towels.
9. Crumble the bacon into a large bowl.
10. Add the greens, carrots and 2 tablespoons of the dressing, season with black pepper and toss.
11. Arrange the salad on 6 large plates.
12. Heat a cast-iron grill pan or a large skillet and coat lightly with olive oil.
13. Add the shrimp in batches and cook over high heat, drizzling occasionally with some of the dressing and turning once, until bright pink and blackened in spots, 4 to 5 minutes.
14. Arrange the shrimp on the salads and serve immediately.
15. Pass the remaining dressing at the table.

unsalted butter, sweet paprika, molasses, mustard, lemon pepper, onion powder, cayenne pepper, ground cumin, salt, shrimp, white wine vinegar, white wine, honey, yellow mustard, parsley, garlic, anchovy fillets, extravirgin olive oil, bacon, mixed greens, carrots, freshly ground black pepper

Taken from www.foodandwine.com/recipes/pan-grilled-shrimp-on-killed-salad (may not work)