In a saucepan, bring the water to a boil, add the rice, reduce the heat to low, cover, and cook till the rice has absorbed all the water, about 30 minutes. Transfer to a large bowl, cover with plastic wrap, and chill.
Meanwhile, place the shrimp in another saucepan and add enough salted water to cover. Bring to a boil, remove the pan from the heat, let stand 1 minute, and drain. When the shrimp have cooled, peel, devein, and add to the rice. Add the mushrooms, spinach, scallions, and pecans and toss.
In a small bowl, combine the wine, oil, sugar, salt, and pepper, whisk till well blended, then pour over the rice and shrimp. Toss well, cover, and chill till ready to serve.
Serve the salad on salad plates garnished with cherry tomatoes.