Heat oil in a large nonstick skillet over medium-high heat. Add bacon and cook 4 to 5 minutes, until lightly crisped. Remove from skillet with a slotted spoon and reserve.
Add garlic and shrimp to same skillet and cook for 3 to 4 minutes, stirring frequently so garlic does not burn and shrimp are evenly cooked. Season with salt and pepper.
Place salad blend in a large bowl and toss with balsamic vinegar. Pour the shrimp and cooking liquid over the salad and toss. Garnish with reserved bacon and toasted pine nuts. Serve immediately. Makes 4 servings.