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 spinach or a mix of the two)
Preheat the oven to 350. Arrange 2 racks in the oven.
Arrange the 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. Place the tomatoes into the oven. Roast the tomatoes until they burst, about 10 minutes. Roast the shrimp tray for 12 to 15 minutes, or until the shrimp are cooked through and the bacon is crisp and browned and the fat has been rendered.
Scrape the tomatoes, shrimp, bacon and any juices into a large bowl.