Shrimp and warm and spicy coleslaw

ingredients
16 fresh jumbo shrimp in shells
8 slices thick-cut bacon, halved
1-1/2 lb. coleslaw mix (about 11 cups)
1/4 cup red wine vinegar
1/4 cup finely chopped fresh chives
1 tablespoon Fayah Peppa
directions
1. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
2. In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
3. Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm.
4. 4. Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacondrippings if necessary; discard remaining drippings). Cook and stir over mediumheat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegarand chives. Season to taste with salt and freshly ground black pepper. Dividecoleslaw mixture among 16 plates. Top each with a shrimp and 1.2 slice bacon. Makes 16 appetizer servings or 4 entree servings.
5. As an entree: Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives. Divide mixture among 4 plates and top each with 4 shrimp.