Bacon, Arugula, and Shrimp Salad

2 slices center-cut bacon
1½ lbs. peeled and deveined large shrimp
5 cups arugula leaves
1 cup halved cherry tomatoes
2 tbsp. plain yogurt
2 tbsp. balsamic vinegar
2 tsp. olive oil

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove
bacon from the pan, reserving 1 tsp. drippings in pan. Crumble bacon, and
set aside. Add shrimp to drippings in the pan; sauté 5 minutes or until
done. Using a slotted spoon, transfer shrimp to a large bowl. Add arugula
leaves and halved cherry tomatoes to shrimp; toss gently.

Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a
whisk. Drizzle vinegar mixture over shrimp mixture; toss gently to
combine. Place salad mixture among on each of 4 plates; divide crumbled
bacon evenly among salads.

Quinoa Pilaf:
2 tsp. oil
½ cup chopped onion
2 garlics, minced
1½ cups dry quinoa
3 cups chicken broth
¼ cup toasted slivered almonds
¼ cup thinly sliced green onions

Heat oil in a medium saucepan. Add onion and garlic to pan; sauté 3 minutes.
Add quinoa to pan; sauté 1 minutes. Stir in chicken broth; bring to boil.
Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.
Remove from heat; fluff with a fork. Stir in almonds and green onions.
Something cool to wash down with Lemon Ice Cream 4 servings