Let’s build this classic salad component by component:

1. Make the Louie Dressing:

• In a large bowl, combine the mayonnaise, ketchup, creme fraiche, 1 tablespoon freshly squeezed lemon juice, apple cider vinegar, packed brown sugar, paprika, ¼ teaspoon kosher salt, cayenne pepper, Worcestershire sauce, 2 tablespoons minced green onion, and 2 tablespoons chopped fresh parsley.
• Whisk together thoroughly until all ingredients are well combined and the dressing is smooth.
• Cover the bowl and refrigerate the dressing until thoroughly chilled, at least 2 to 3 hours (or overnight). This allows the flavors to meld.

2. Prepare and Marinate the Shrimp:

• Rinse the peeled and deveined shrimp and pat them dry.
• In a medium bowl, add the shrimp. Drizzle with 1 tablespoon of olive oil and the juice from half a lemon.
• Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon smoked paprika.
• Gently but thoroughly toss the shrimp until they are evenly coated. Let them marinate for about 15-20 minutes at room temperature (or slightly longer in the fridge) just before grilling.

3. Grill the Shrimp:

• Preheat an outdoor grill (or grill pan) for high heat. Lightly oil the grill grates or grill pan.
• Place the marinated shrimp on the hot grill in a single layer.
• Grill for about 2 minutes per side, or until the shrimp are pink, opaque, and cooked through. Shrimp cook very quickly; do not overcook!
• Transfer the grilled shrimp to a dish. Refrigerate until the shrimp are chilled, about 30 minutes. You can remove the shrimp tails at this point or leave them on for presentation.

4. Prepare Salad Base:

• While shrimp chills (or just before assembly), chop the heart of romaine lettuce. Halve the cherry tomatoes. Peel, pit, and thinly slice the avocado. Halve the hard-boiled eggs.

5. Assemble the Salads:

• Divide the chopped romaine lettuce among four serving bowls or plates.
• Arrange the halved cherry tomatoes, thinly sliced avocado, and hard-boiled egg halves attractively on top of the lettuce.
• Lightly season the salad vegetables with a pinch of salt and pepper.
• Ladle about 1/4 cup to 1/2 cup of the chilled Louie dressing over the vegetables in each bowl.
• Top each salad generously with the chilled grilled shrimp.
• Sprinkle with additional sliced green onions (the green parts).
• Drizzle additional Louie dressing over the shrimp, if desired.

6. Serve:

• Serve the Grilled Shrimp Louie salads immediately.

Chilling the dressing and shrimp is key for the best flavor and temperature contrast