Bistro Shrimp and Spinach Rice Salad

Combine rice, seasoning packet, boiling water, and butter in deep half-size hotel pan. Stir well.

Cover and bake in preheated 450°F conventional oven for 20 to 25 minutes or until most of water is absorbed.

Heat large sauté pan over medium-high heat; add bacon and stir until fat is rendered and bacon is crisp.

Remove bacon and drain on paper towels.

Season shrimp with 1½ tsp. salt and ½ tsp. black pepper. Add shrimp and shallots to sauté pan in batches, cooking until just cooked through.

Remove shrimp to plate; cover to keep warm.

Add vinegar, brown sugar, mustard, 2 tsp. salt, ½ tsp. black pepper, and olive oil to sauté pan. Stir well.

Pour mixture into blender and pulse until well emulsified. Hold warm.

To plate, portion 2 oz. spinach in shallow bowl, top with 1 cup warm rice, 3 oz. shrimp, 2 tbsp. bacon, 2 tbsp. tomato, and 1½ tbsp. warm bacon vinaigrette.