Shrimp & Spinach Salad

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.