Adapted from Tyler’s Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, cut crosswise into 1/2 inch pieces
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 8 fresh sage leaves
- 1 pint mixed red and yellow cherry or grape tomatoes
- 1 can (14 oz) cannellini beans, drained
- 1 tablespoon red wine vinegar
- 1 bunch watercress, stems trimmed just above the rubber band (I prefer baby spinach or arugula)
- Preheat the oven to 350-F. Arrange 2 racks in the middle of the oven.
- Arrange shrimp in a single layer on half of a large baking sheet and put the bacon pieces on the other half.
- Season the shrimp with salt and pepper and drizzle with some olive oil. Scatter the sage leaves.
- At the same time, on a second baking sheet, drizzle the tomatoes with olive oil, sprinkle with salt and pepper, and toss.
- Place both sheets in the oven.
- Roast the tomatoes until they burst, about 10 minutes.
- Roast the shrimp and bacon for 12 to 15 minutes, or until the shrimp are cooked through, the bacon is crisp and browned, and the fat has been rendered.
- Scrape the tomatoes, shrimp, bacon, and any juices into a large bowl.
- Add the beans, 1 tablespoon red wine vinegar, and some olive oil.
- Toss with the greens.