Mix together honey and red pepper flakes. Cook 10 strips of bacon half way. Cut in half. Remove shell from shrimp except for the tail. Devein and rinse. Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a rack inside a foil lined baking sheet and cook at 350°F for about 5 minutes. Remove from oven and brush honey over bacon and shrimp. Return to oven and cook for approximately 7-10 minutes more, or until shrimp is cooked but not overdone. Brush with honey once or twice more during cooking process.
For the Salsa
Place all ingredients in a bowl and toss gently. Refrigerate until ready to serve.
For the Salad
In a bowl, whisk together vinegar, lemon juice, honey, oil, and salt until well-blended. Pour over spinach and tomatoes and toss gently. Garnish with sliced eggs and avocado. (Jan's Note: For this dish, I wanted a very lightly coated spinach salad. For more dressing however, you can double this recipe.)