COOK bacon until crisp in medium skillet. Whisk in salad dressing, mustard and water; keep warm over very low heat.
PLACE salad greens, bell pepper, tomatoes and nuts in large bowl; toss. Arrange on salad plates; set aside.
COOK shrimp in an electric grill pan or barbecue grill 3 minutes until pink. Arrange on salad plates, dividing evenly. Serve with dressing.