Ingredients
For the Shrimp Marinade
- ½ teaspoon Tabasco sauce, plus more for serving
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Worcestershire sauce
- 1 teaspoon honey
- ¼ teaspoon paprika
- 1 pound medium shrimp, peeled and deveined (about 20 to 25 shrimp)
For the Dressing
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 3½ teaspoons fresh lemon juice (from 1 to 2 lemons)
- ½ teaspoon grated lemon zest (from 1 lemon)
- ½ teaspoon Tabasco sauce
- 1 teaspoon honey
- ½ teaspoon Worcestershire sauce
- 2 tablespoons capers, drained, plus more for serving
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Salad Assembly
- 2 heads romaine lettuce, chopped
- 4 hard boiled eggs, halved
- 1 (8-ounce) container cherry tomatoes, halved
- 1 large avocado, sliced
- Flaky salt, for serving
- Freshly cracked black pepper, for serving
Instructions
- Marinate the shrimp: In a medium-sized bowl, whisk together Tabasco sauce, fresh lemon juice, garlic powder, kosher salt, extra-virgin olive oil, Worcestershire sauce, honey, and paprika. Add peeled and deveined shrimp, toss well to coat, and set aside to marinate while you prepare the dressing.
- Make the dressing: In the base of a food processor, combine mayonnaise, Dijon mustard, fresh lemon juice, grated lemon zest, Tabasco sauce, honey, Worcestershire sauce, capers, garlic powder, and paprika. Pulse until mostly smooth and well blended to create a creamy, tangy dressing.
- Cook the shrimp: Heat a large nonstick skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for about 5 to 7 minutes, turning once, until the shrimp are opaque and no gray remains. Remove from heat and transfer the shrimp to a plate to cool slightly.
- Assemble the salad: Place the chopped romaine lettuce in a large bowl and toss with the prepared dressing until evenly coated. Arrange halved hard boiled eggs, cherry tomatoes, sliced avocado, cooled shrimp, and additional capers on top of the dressed lettuce.
- Finish and serve: Sprinkle flaky salt over the salad—especially on the eggs—then add freshly cracked black pepper to taste. Serve immediately with extra Tabasco sauce on the side if desired.
Notes
- For best results, ensure the shrimp are deveined and peeled before marinating.
- If you prefer a less spicy dressing, reduce the amount of Tabasco sauce.
- Hard boil eggs ahead of time and keep them chilled until ready to use.
- The dressing can be made a day in advance and refrigerated for enhanced flavor.
- Use fresh lemons for the best brightness and flavor in both marinade and dressing.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
