1/2 lb. bacon, chopped 1 firm-ripe mango, peeled, seeded & chopped into 1 to 1-1/2 inch pieces 3/4 lb. large shrimp, peeled & deveined 2 teaspoons olive oil
1 Tablespoon orange juice concentrate 1 Tablespoon rice vinegar 3 Tablespoons olive oil 1/2 teaspoon gf dijon mustard Salt and freshly ground black pepper 1/2 lb. baby spinach leaves, rinsed and drained 1 red bell pepper thinly sliced 1/4 red onion, thinly sliced
In a large skillet, fry the bacon over medium-high heat until crisp. Drain on paper towels.
Prepare a grill.
Thread the mango onto 1 or 2 metal skewers. Lightly brush with olive oil. Thread shrimp onto 2 or 3 metal skewers. Lightly brush shrimp with olive oil.
Grill the mango and shrimp until the mango is hot and the shrimp is opaque, turning halfway through, about 4-5 minutes total. Transfer to a plate and tent loosely with foil.
Meanwhile, in a small bowl, whisk together the orange juice concentrate with the rice vinegar, and dijon mustard. Season to taste with salt and freshly ground black pepper.
Place the spinach, bell pepper and red onion in a large salad bowl. Add the grilled mango and shrimp. Add half the dressing and toss gently to combine ingredients. Add more dressing as needed, just until the salad is lightly coated with the dressing. Serve immediately.