Shrimp and Bacon Arugula Salad

In a large skillet over medium heat, cook bacon until crisp; remove from pan, reserving 1 teaspoon of drippings in the pan. Crumble bacon and set aside. Add shrimp to pan drippings and saute for 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl; add arugula leaves and cherry tomato halves; toss gently. In a small bowl, whisk together yogurt, vinegar, oil, and pepper; drizzle over shrimp mixture and toss gently to combine. Place 2 1/4 cups of salad mixture on each of 4 dinner plates; divide crumbled bacon evenly among salads.