Shrimp & Spinach Salad

3 slices center-cut bacon 1 pound jumbo shrimp, peeled and deveined 2 c thinly sliced fennel bulb (about 1 medium bulb) 1 c grape tomatoes, halved 1/2 c thinly sliced red onion 8 oz fresh baby spinach 2 tablespoons finely chopped shallots 3 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar 1 tsp Dijon mustard 1/4 tsp salt 1/4 tsp pepper

Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.