Bacon, Arugula, and Shrimp Salad

Crispy bacon, prawns, arugula, and a three-ingredient dressing add a rich flavor to a 30-minute salad for dinner.
Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving 1 teaspoon of the filling in the pan. Crumble the bacon and set aside. Add the prawns to the filling in the pan; simmer for 5 minutes or until tender. Use a slotted spoon to transfer the shrimp to a large bowl. Add the arugula leaves and halved cherry tomatoes to the prawns; mix gently.Combine the yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk. Drizzle the shrimp mixture with the vinegar mixture; stir gently. Place 2 1/4 cups salad mixture on each of 4 plates; spread the shredded bacon evenly over the salads.