Ingredients

• 1 cup mayonnaise
• 0.33 cups ketchup
• 0.25 cups creme fraiche
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon paprika
• 0.25 teaspoons kosher salt , or to taste
• 0.13 teaspoons cayenne pepper
• 0.5 teaspoons Worcestershire sauce
• 2 tablespoons minced green onion
• 2 tablespoons chopped fresh parsley

Instructions

1. 1 Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
2. 2 Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
5. 5 Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

Nutrition per serving