Herb and Citrus Shrimp and Vegetables over Squash Noodles

I love shrimp. I love herbs. I love veggies. I love bacon. There's really not much more to say except that I hope you enjoy this as much as I enjoyed creating and eating it. :)

Herb and Citrus Shrimp and Vegetables over Squash Noodles
(Serves 5)

4 slices bacon, cut into inch pieces (*Use sugar-free bacon for Whole 30)
2 TBS duck fat (divided)
1.5-2 pounds peeled shrimp
1/2 TSP sea salt (divided)
1/2 TSP cracked black pepper (divided)
2 shallots, diced
4 cloves garlic, minced
1 cup chicken broth
2 lemons (juiced and zested)
1 TBS fresh basil, chopped
1 TBS fresh oregano, chopped
1 TBS fresh lemon thyme, chopped
1/4 TSP crushed red pepper
1 cup grape tomatoes, halved
1 cup yellow beans, halved
1 cup fresh baby spinach
1/4 cup chopped scallions
6 large summer squashes (3 zucchini, 3 yellow)

For the squash noodles-
Using a vegetable spiralizer, julienne peeler, knife, or mandolin, cut these into "noodles"
After cutting the squash into "noodles", place them in a colander and leave them in the sink for 30 minutes to drain out any excess water
**If you want extra soft "noodles", place colander on top of a plate (to catch any water), cover the top with another plate, and steam it in the microwave for 3 minutes. This is not a necessary step, but it does soften and warm them even more than just topping them with the hot pan sauce.

Herb and Citrus Shrimp and Vegetables-
Cook the bacon pieces and set aside
Place 1 tbs duck fat in pan on med-high heat
Add shrimp, 1/4 tsp salt and 1/4 tsp pepper and cook for 2-3 minutes until shrimp just turn pink
Take out the shrimp and set aside
Add remaining tbs duck fat to the pan
Throw in the garlic and shallots and cook only 2 minutes or so until shallots become soft
Place chicken broth, lemon juice and half of the lemon zest into the pan
Follow those with the crushed red pepper and half of the herbs that you have chopped
Cook this for just one minute
Add in tomatoes and beans and cook until the veggies start to become soft (about 10 minutes)
Throw in the baby spinach and let it cook until it begins to wilt (1 minute)
Add the shrimp back to the pan, along with the remaining herbs and salt and pepper, cook 1 minute more, then turn off the heat

Place squash in bowls
Top with shrimp and veggies
Spoon pan sauce over the top
Garnish with bacon pieces, remaining lemon zest, and scallions
Enjoy!