Clean and wash the dandelion greens, removing stems.
Cook the bacon in a skillet over medium heat.
While the bacon is cooking chop the leek.
Add the chopped leek to the bacon and sauté.
Continue to cook the bacon, allowing the leek bits to cook in the bacon fat.
Remove the bacon and chop into pieces.
Return the bacon pieces back to the pan, add the garlic and vermouth mixing to fully combine the flavors.
Add the dandelions and sauté for 3 minutes.
Sauté the shrimp in the mixture until they turn bright orange and are cooked through.
Add cream, salt and pepper and allow to simmer until it thickens (2-3 minutes).
Serve topped with the Parmesan cheese.
