Shrimp in Sherry Sauce - serves 4

1/2 pound large shrimp
2 ounces crimini or button mushrooms
1 slice thick-cut bacon 1/4-inch strips
2 tbsp olive oil
2 cloves garlic thinly sliced
2 tbsp medium dry sherry
1 tbsp fresh lemon juice
1/4 tw crushed red pepper
Garnish: parsley, lemon wedges

Peel and devein the shrimp. Clean and slice mushrooms into quarters. Cook bacon in large skillet until brown and crispy. Drain on paper towels and set aside. Add oil to bacon drippings in skillet. Add mushrooms; cook and stir 2 minutes. Add shrimp and garlic; cook and stir 3 minutes or until shrimp turn pink and opaque. Stir in sherry, lemon juice and crushed red pepper. Remove shrimp to serving bowl with slotted spoon. Cook sauce 1 minute or until reduced and thickened. Pour over shrimp. Sprinkle with reserved bacon. Garnish.