1. Fill a medium pot with water and bring to a boil on medium heat. There should be enough water to cover the eggs by several inches. Once boiling, carefully lower the eggs into water with a long-handled slotted spoon. Boil for 9 to 10 minutes and then remove from the heat. Carefully remove the eggs and transfer them to an ice bath until eggs are cool to the touch. Once cooled, gently crack and peel each egg. Place the peeled eggs onto a plate to the side until you’re ready to cut in half and add to the salad.

2. Combine all dressing ingredients in a blender and blend until smooth or add to a mason jar and blend with an immersion blender. Taste and add additional seasoning, if needed.

3. In a large bowl, add the peeled shrimp, dry seasonings, and Tabasco sauce and mix well together. Bring a large skillet to medium-high heat, and add in the avocado oil. Once hot, add in shrimp and cook on one side for 2-3 minutes or until pink. Flip the shrimp onto the other side, add in butter, and cook for several more minutes, or until golden. Remove to a plate and set aside.

4. Add the lettuce to a large serving platter. Scatter the tomatoes on top, then add the sliced avocados, halved eggs, and shrimp. Top with salad dressing and leave some on the side for extra.