Shrimp Louie

• •
  Tabasco Hot Sauce, Original(3g)
• •
  Lemon Juice, Fresh(15g)
• •
  Garlic powder(3g)
• •
  ½ teaspoon kosher salt
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Worcestershire Sauce(3g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Honey(5g)
• •
  Paprika, Ground(1g)
• •
  Shrimp(454g)
• •
  Mayonnaise, Regular(120g)
• •
  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  Lemon Juice, Fresh(18g)
• •
  Orange Zest(3g)
• •
  Tabasco Hot Sauce, Original(3g)
• •
  Honey(5g)
• •
  Worcestershire Sauce(3g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Capers, Canned, Drained(30g)
• •
  Garlic powder(1g)
• •
  Paprika, Ground(1g)
• •
  Lettuce, Romaine
• •
  Egg, Whole, Large
• •
  Tomato, Cherry
• •
  Avocado
• •
  Flaky Salt, For Serving
• •
  Freshly Cracked Black Pepper, For Serving

Instructions

1. 1Mix the Tabasco sauce, fresh lemon juice, garlic powder, olive oil, Worcestershire sauce, honey, and ground paprika in a medium bowl. Add the raw shrimp, toss to coat evenly, and let sit for 10 minutes.
2. 2Combine the mayonnaise, Dijon mustard, fresh lemon juice, orange zest, Tabasco sauce, honey, Worcestershire sauce, drained capers, garlic powder, and ground paprika in a food processor. Pulse until mostly smooth, about 1–2 minutes, then transfer to a container and refrigerate.
3. 3Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add the marinated shrimp in a single layer and cook 5–7 minutes, stirring halfway through, until the shrimp are opaque and no longer gray. Transfer to a plate to cool completely.
4. 4Hard-boil the large eggs by bringing a pot of salted water to a rolling boil, gently adding the eggs, and cooking for 12–14 minutes. Transfer to an ice bath, then peel and halve when cool.
5. 5Divide the romaine lettuce evenly among 4 airtight containers. Top each with cooled shrimp, hard-boiled egg halves, cherry tomatoes, avocado slices, and additional capers if desired.
6. 6Divide the Louie dressing evenly among 4 small containers, keeping separate from the salad until serving.
7. 7At serving time, pour dressing over each salad, season with flaky salt and pepper to taste, and toss gently to combine.