Ingredients

1. 5 tablespoons unsalted butter, melted
2. 2 tablespoons sweet paprika
3. 1 tablespoon unsulphured molasses
4. 1 teaspoon dry mustard
5. 1 teaspoon lemon pepper
6. 1 teaspoon onion powder
7. 1/2 teaspoon cayenne pepper
8. 1/2 teaspoon ground cumin
9. Coarse salt
10. 2 pounds large shrimp, butterflied through the back and deveined
11. 1/4 cup white wine vinegar
12. 1/4 cup dry white wine
13. 2 tablespoons honey
14. 2 tablespoons yellow mustard
15. 2 tablespoons minced parsley
16. 1 tablespoon minced garlic
17. 1 tablespoon finely chopped anchovy fillets
18. 1/3 cup extra-virgin olive oil, plus more for pan-grilling
19. 1/2 pound sliced bacon
20. 6 cups mixed greens, such as watercress and green leaf lettuce, torn into bite-size pieces
21. 2 carrots, coarsely shredded
22. Freshly ground black pepper 

Directions

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

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight.