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