Shrimp-Sauced Bacon and Eggs (6 servings) 2 slices bacon - crisply cooked 8 hard-cooked eggs - peeled and halved lengthwise 1/3 cup mayonnaise or salad dressing 1/2 teaspoon paprika 1/2 to 3/4 teaspoon curry powder 1/4 teaspoon dry mustard 2 Tablespoon butter 2 Tablespoon flour 1 can cream of shrimp soup (10 ounces) 1 and 1/4 cups milk (soup can) 1/2 cup shredded cheddar cheese 1 package small frozen cooked shrimp (6 ounces) 1 cup fresh bread crumbs 1 Tablespoon butter - melted Crumble the cooked bacon (rather small pieces) and set aside. Scoop egg yolks from eggs and mash with mayonnaise, paprika, curry powder, and mustard. Stir in crumbled bacon. Spoon yolk mixture back into white halves. Make Shrimp Sauce: Melt butter and flour together; stir. Gradually, add soup and milk; cook until thick and bubbly. Stir in cheese until melted, then stir in frozen shrimp. Arrange eggs in a shallow baking dish, about 7x11. Pour sauce over eggs. Toss bread crumbs in butter and sprinkle on top of eggs and sauce. Bake at 350 just to heat through, about 15 minutes. An unusually tasty combination of shrimp and cheese over a bed of bacon and eggs. If you're looking for something new and different to try, you can stop looking now. Mr Breakfast would like to thank wcat_1 for this recipe. Recipe number 815. Submitted 3/27/2003.