1/ Set a large skillet over medium heat. Cook bacon pieces until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel.
2/ Add onion and mushrooms to the hot skillet and cook until onion begins to brown, about 3 minutes. Season shrimp with salt and pepper to taste and add them to the skillet, along with pine nuts. When shrimp are pink and firm (2 to 4 minutes), stir in vinegar and mustard, and season again with salt and pepper to taste. If the skillet looks dry, add a splash of olive oil.
3/ Divide spinach and eggs among 4 plates and top with the hot shrimp mixture, some of the dressing from the skillet, and bacon.
2/ Add onion and mushrooms to the hot skillet and cook until onion begins to brown, about 3 minutes. Season shrimp with salt and pepper to taste and add them to the skillet, along with pine nuts. When shrimp are pink and firm (2 to 4 minutes), stir in vinegar and mustard, and season again with salt and pepper to taste. If the skillet looks dry, add a splash of olive oil.
3/ Divide spinach and eggs among 4 plates and top with the hot shrimp mixture, some of the dressing from the skillet, and bacon.