In a large skillet over medium heat, add the bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
Reduce heat to low. To the skillet, add the shrimp, cayenne pepper and salt and pepper. Cook until the shrimp is pink and cooked through. Remove from the heat and set aside with the bacon.
In a large bowl, layer the kale, shallot, apples, bacon and shrimp.
In a small bowl, whisk the remaining ingredients (coconut milk through oil) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.