Shrimp Louie

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  0.5 tsp Garlic powder
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  0.5 tsp ½ teaspoon kosher salt
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  2 tbsp Olive oil

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

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  0.5 tsp Worcestershire Sauce

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

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  1 tsp Honey
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  1 lbs Shrimp
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  0.5 cup Mayonnaise, Regular
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  1 tbsp Mustard, Dijon

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

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  3.5 tsp Lemon Juice, Fresh
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  0.5 tsp Orange Zest
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  0.5 tsp Tabasco Hot Sauce, Original
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  2 tbsp Capers, Canned, Drained
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  0.3 tsp Paprika, Ground
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  2 Lettuce, Romaine(1252g)
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  4 Egg, Whole, Large(176g)
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  8 oz Tomato, Cherry
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  1 Avocado(150g)
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  Flaky Salt, For Serving
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  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. 2Heat a large nonstick skillet over medium-high heat and add 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.
3. 3Bring a pot of salted water to a rolling boil over high heat. Gently add the large eggs and cook 12–14 minutes until hard-boiled. Transfer to an ice bath, then peel and halve when cool.
4. 4Combine 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.
5. 5Divide the romaine lettuce evenly among 4 airtight containers. Top each with the cooled shrimp, hard-boiled egg halves, cherry tomatoes, and avocado slices while the shrimp are still cool.
6. 6Divide the Louie dressing evenly among 4 small containers, keeping separate from the salad until serving.
7. 7At serving time, pour the dressing over each salad, season with flaky salt and freshly cracked black pepper to taste, and toss gently to combine.