This is an elegant elaboration on the classic spinach salad. Use baby spinach leaves if you can find them. Bell peppers are easily roasted in the kitchen, but you can use canned as long as you rinse them well.
Roast:
2 bell peppers, preferably 1 each, red bell pepper and yellow bell pepper
Peel, seed, and cut into thin strips. Heat in a medium skillet over medium heat until hot but not smoking:
2 tablespoons olive oil
Add:
1 pound medium shrimp, shelled and deveined, with tails left on
Salt and ground black pepper to taste
Cook, stirring, until the shrimp have a little color on the outside and are opaque throughout, 3 to 4 minutes each side. Remove from the pan, let cool, and chill. Meanwhile, return the skillet to the heat and cook until crisp, 6 to 8 minutes:
8 slices bacon
Drain on paper towels and coarsely crumble. Whisk together in a small bowl:
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
1/2 to 1 teaspoon red pepper flakes
Add in a slow, steady stream, whisking constantly:
3/4 cup olive oil
Combine the peppers, shrimp, and bacon in a salad bowl with:
