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Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.
Meanwhile, wash and dry the fresh produce.
Zest and juice lemons into a small bowl; add oil, honey, chili-garlic sauce, Worcestershire, and spices. Whisk to combine the sauce.
If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
Preheat a large skillet over medium-high heat.
While the skillet heats up, place shrimp in a medium bowl, drizzle with half of the sauce, and toss to coat. (Reserve remaining sauce for later use.)
Once the skillet is hot, working in batches if necessary, add shrimp in a single layer (along with any sauce left in the bowl); cook until opaque, 1-2 minutes per side. Remove to a plate and set aside to cool slightly.
Meanwhile, roughly chop capers; add to the bowl with the remaining sauce along with mayo and ketchup. Whisk to combine the creamy dressing and set aside.
Trim and thinly slice radishes; place on another plate.
Halve tomatoes and add to the plate with the radish.
Peel and quarter eggs; add to the plate.
Halve and pit avocado; scoop out with a spoon and medium dice the flesh. Add to the plate.
Chop or tear lettuce into bite-sized pieces.
Divide lettuce between plates or bowls; top with radish, tomato, egg, avocado, and shrimp. Serve with creamy dressing on the side and enjoy!
Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.
Meanwhile, wash and dry the fresh produce.
Zest and juice lemons into a small bowl; add oil, honey, chili-garlic sauce, Worcestershire, and spices. Whisk to combine the sauce.
If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
Preheat a large skillet over medium-high heat.
While the skillet heats up, place shrimp in a medium bowl, drizzle with half of the sauce, and toss to coat. (Reserve remaining sauce for later use.)
Once the skillet is hot, working in batches if necessary, add shrimp in a single layer (along with any sauce left in the bowl); cook until opaque, 1-2 minutes per side. Remove to a plate and set aside to cool slightly.
Meanwhile, roughly chop capers; add to the bowl with the remaining sauce along with mayo and ketchup. Whisk to combine the creamy dressing and set aside.
Trim and thinly slice radishes; place on another plate.
Halve tomatoes and add to the plate with the radish.
Peel and quarter eggs; add to the plate.
Halve and pit avocado; scoop out with a spoon and medium dice the flesh. Add to the plate.
Chop or tear lettuce into bite-sized pieces.
Divide lettuce between plates or bowls; top with radish, tomato, egg, avocado, and shrimp. Serve with creamy dressing on the side and enjoy!