Peel and devein the shrimp, leaving tails on. Rinse in cold water and let drain. Add to a bowl and mix with enough olive oil to lightly coat the shrimp, along with 2 tablespoons honey, citrus zest and black pepper. Toss to ensure all shrimp are covered with marinade and refrigerate. Let marinate for at least 30 minutes.

Preheat oven to 375°. Wash beets in cold water, peel and dice into small cubes. Toss in a mixing bowl with olive oil, salt and pepper. Prepare a sheet pan with spray oil, spread the beets out in an even layer and roast for 20 minutes or until done. Let cool to room temperature.

Cook bacon in a pan and reserve drippings. Place beets in two separate mixing bowls, one for the gold and one for the red, to help keep colors vibrant. In each bowl, add sliced onions, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon bacon drippings and 1 ounce vinegar. Add olive oil and toss mixture together. Add salt and pepper to taste. Remove beet salad with a slotted spoon and toss the arugula in the dressing that remains in the mixing bowls.

Place shrimp in a preheated cast-iron pan or skillet and broil 2 to 3 minutes, for honey to caramelize and brown. Serve shrimp and beets over the arugula and top with bacon bits and gorgonzola crumbles.