In a medium size bowl, toss together the shrimp, olive oil, honey, garlic, ginger, and jalapeños. Toss well to combine. 2. Cook rice noodles according to packaged directions.Heat a large skillet over medium heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the pot and drain on a paper towel lined plate.Working with the same skillet, use a slotted spoon to scoop the shrimp out of the marinade, reserving the marinade, and into the hot skillet, season with salt and pepper. Cook the shrimp until pink, about 2-3 minutes per side. Add the reserved marinade, the butter and a large pinch of pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, about another 1 to 2 minutes. Remove half the shrimp and reserve for topping. To the skillet, add the coconut milk, 1/3-1/2 cup water, spinach, and the fish sauce. Stir to combine, bring the mixture to a boil, cook 3-5 minutes, until warmed through. Remove from the heat and stir in the lime juice and zest, and the cilantro, or basil.To serve, divide the noodles among bowls. Spoon the sauce and reserved shrimp and bacon over the noodles. Top with peppers and green onions. Enjoy!