All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1       lb           Dry thin spaghetti- cooked just short of al dente
2/3    C           Reserved water from the cooked pasta
8       ea          Strips of bacon- thick cut
2       Tbsp       Spice Union French Chef's Blend
2       lb           Shrimp- U-16 size- peeled, deveined & butterflied
6       Tbsp       Sweet cream salted butter
1       Tbsp       Fresh garlic- finely minced
2       Tbsp       Fresh lemon juice
½      C            Fresh chives- finely minced

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1. Cut the bacon strips cross-wise into strips about 1/3 inch thick.

2. Place the bacon lardons into a large cold non-stick sauté pan. Cook over medium heat until the bacon lardons have rendered all their fat and are crispy, and a deep golden brown.

3. Remove the lardons from the pan and place them on a plate lined with a paper towel.

4. Remove all but 2 tablespoons of bacon fat from the sauté pan.

5. Add 4 tablespoons of butter to the sauté pan and heat the pan over medium heat until the butter stops foaming.

6. Increase the heat to high heat and immediately add the shrimp to the sauté pan.

7. Cook the shrimp for about 1 minute per side.

8. Add the Spice Union French Chef's Blend, bacon lardons, garlic and cooked spaghetti to the sauté pan. Toss to coat.

9. Add the reserved pasta water and lemon juice to the sauté pan and continue to toss the spaghetti until half the water is absorbed.

10. Add the chives and remaining butter to the spaghetti and toss until the butter is incorporated into the sauce.

11. Serve immediately.