Cobb Salad

Here is a different take on the traditional Cobb Salad.  This one was excellent and did not take long to finish up.

2 cups Baby Spinach
8 strips Bacon
2 cups Grape Tomatoes halved
2 ripe Avocados, peeled, seeded and chopped
1 cup herbed Goat Cheese, crumbled
500 g peeled, deveined raw shrimp

Cook bacon in heavy bottomed fry pan until crisp, remove and crumble.  Drain all but 1 tbsp of the fat from the fry pan and cook shrimp over medium heat until translucent.  Remove and place on paper towel. Arrange all ingredients in a 13x9 tray - be creative and make a pattern!