In a large mixing bowl, whisk together chili powder, garlic powder, smoked paprika, and Calabrian chili paste until well combined. Add the shrimp and drizzle with olive oil, tossing everything together until the shrimp are fully coated. Set aside to marinate for about 5 minutes.

Heat a large cast iron skillet over medium-high heat for 2 minutes until hot. Carefully add the seasoned shrimp, spreading them out for even cooking. Cook for 4-5 minutes, turning occasionally, until slightly blackened and opaque. Remove and keep warm.

Add turkey bacon pieces to the same skillet and cook over medium heat for about 5-6 minutes until crispy. Remove bacon, leaving drippings in the skillet.

Lower skillet heat and add diced celery, onion, and carrot to the drippings. Sauté for 9-10 minutes until softened. Stir in garlic and cook for an additional 30 seconds.

Pour in chicken stock and add golden raisins. Season with salt and pepper to taste, bring to a gentle boil, then incorporate cannellini beans, reduce heat to simmer for 20-25 minutes.

Gently fold in cooked shrimp and crispy turkey bacon, heat through for another 2-3 minutes. Serve warm garnished with parsley and lemon wedges.