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1
Drain and reserve the liquid from the oranges; set the oranges aside to chill in the fridge.
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2
Combine the juice from the oranges, wine, soy sauce, hoisin sauce, ginger and garlic in a small dish; stir until well combined.
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3
Place clean shrimp in a re-closeable storage bag; pour marinade over the shrimp and allow to marinade for at least an hour.
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4
Partially freeze the bacon to allow for easier cutting.
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5
Without separating the bacon pieces, cut the bacon lengthwise into 1/4 inch slices.
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6
Turn the bacon and cut widthwise into 1/4 inch pieces.
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7
Fry bacon bits until crispy; drain on paper towels and set aside.
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8
Drain the bacon grease from the pan, allowing a thin coating to remain.
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9
Toast the almonds on a high heat in the pan used to fry the bacon, stirring constantly to avoid burning them until they are a gold brown and toasted; set aside.
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10
Clean the bell pepper and cut it in half; remove the seeds and membranes; set aside for grilling.
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11
Drain the shrimp from the marinade and grill over high heat until seared and shrimp is cooked through.
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12
Place the pepper halves on a cooler part of the grill to become crisp tender and warm; turning them often to avoid burning.
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13
In the meantime, place the spinach on serving plates and top with the tomatoes, bacon bits, almonds and reserved mandarin oranges.
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14
Remove the pepper to a cutting board and slice it into thin slices; place them on the salad.
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15
Place hot shrimp on top of the salad.
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16
Drizzle with your favorite bacon vinaigrette salad dressing.
