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Fennel And Spinach Salad With Shrimp And Balsamic Vinaigrette

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Ingredients

3 slices center-cut bacon

1 pound jumbo shrimp, peeled and deveined

2 cups thinly sliced fennel bulb (about 1 medium bulb)

1 cup grape tomatoes, halved

1/2 cup thinly sliced red onion

1 (9-ounce) package fresh baby spinach

2 tablespoons finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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