Fennel and Spinach Salad with Shrimp

Ingredients:

Salad:

• 4 slices bacon
• 1 pound jumbo shrimp, peeled and deveined
• 2 cups thinly sliced fennel bulb (about 1 medium bulb)
• 1 cup grape tomatoes, halved
• ½ cup thinly sliced red onion
• 1 (9-ounce) package fresh baby spinach

Balsamic Vinaigrette:

• 2 tablespoons finely chopped shallots
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings and crumble bacon.
2. Add the shrimp to the pan, and cook 2 minutes, turning once.
3. Combine spinach, onion, fennel, grape tomatoes, and bacon in a salad bowl.
4. Combine all the ingredients for the dressing and whisk.
5. Add the dressing and shrimp to the spinach mixture and toss well.