Ingredients

The following ingredients have 6 Servings
  • 2 thick cut bacon slices
  • 1/2 lb shrimp (deveined and peeled)
  • 1 tbsp olive oil
  • 1 tbsp cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp lemon zest
  • kosher salt and fresh cracked black pepper (to taste)
  • 1/3 cup avocado oil mayonnaise
  • 1 tbsp yellow mustard
  • 1 tsp fresh lemon juice
  • 1 tsp bacon grease
  • 3 hot sauce dashes (up to 4)
  • 6 eggs (hard boiled and diced)
  • 1/2 avocado (diced)
  • 1/2 cup red onion or shallots (diced)
  • 1 tbsp fresh parsley (chopped and more for garnish)
  • 1/2 cup mixed microgreens (optional)

Instruction

  • Heat a cast-iron skillet to medium-high heat. Once hot, place the bacon in the pan and cook until deeply brown and crisp. Remove from the skillet and add to a paper towel-lined plate. Cool the bacon to room temperature, set aside.
  • Prepare the shrimp by removing their tails, rinsing, and drying with a paper towel. In a small bowl, combine the shrimp, olive oil, Cajun seasoning, smoked paprika, and lemon zest. Add a pinch of kosher salt and black pepper, then toss to coat. Cover the bowl and let the shrimp marinate for 10 minutes.
  • Bring the cast-iron skillet (with the bacon grease still in it) back to medium-high heat, then carefully toss in the shrimp. Be sure to spread out the shrimp a bit. Cook for about 2 minutes on each side or until plump and pink. Remove from heat and transfer the shrimp to a small heat-safe bowl. Set aside.
  • As you wait for the shrimp to cool down, make the egg salad binder. Add mayonnaise, yellow mustard, lemon juice, bacon grease (remaining from cooking), and hot sauce to a bowl, whisking to combine. Cover the bowl and refrigerate until needed.
  • Once cool enough to handle, chop the cooked shrimp into smaller pieces if desired. I cut each one into 3-4 chunks.
  • In a large bowl, combine the eggs, avocado, shallots or red onion, and parsley. Crumble the bacon over the top of the bowl, pour in the sauce, and gently toss to combine – then finally, carefully fold in shrimp. Season to taste with salt and pepper and sprinkle with microgreens and any additional parsley for garnish.
  • Serve in a big bowl as a side or pile onto your bread of choice!