Shrimp Louie Salad with Hard-Boiled Egg, Lettuce, Avocado & Tomato

Directions

1. Bring a small pot of water to a boil, then lower to a simmer and cook the eggs for 8 minutes. Cool the eggs under running water or in ice water, then peel and quarter.
2. Wash and dry all fresh produce before using.
3. In a small bowl, zest and juice a lemon, then whisk in oil, honey, chili-garlic sauce, Worcestershire, and the spices to make a bright dressing.
4. If using frozen shrimp, rinse them under cold water to thaw slightly and remove ice; pat dry if needed.
5. Preheat a nonstick skillet over medium-high heat.
6. Toss the shrimp with half of the dressing in a bowl until evenly coated, reserving the rest for later.
7. Add the shrimp to the hot skillet and cook until they turn opaque, about 1–2 minutes per side. Let them cool briefly.
8. In a separate bowl, mix chopped capers with the remaining dressing and whisk in mayonnaise and ketchup to form a creamy dressing.
9. Prepare the vegetables: trim and thinly slice radishes; halve the tomatoes; peel and quarter the eggs; pit and dice the avocado; tear or chop the lettuce into bite-sized pieces.