Ingredients
| thick-cut bacon |
2 slices
|
| deveined and peeled shrimp |
½ lb
|
| olive oil |
1 Tbsp.
|
| Cajun seasoning |
1 Tbsp.
|
| smoked paprika |
1 tsp.
|
| lemon zest |
1 tsp.
|
| Kosher salt and fresh-cracked black pepper |
to taste
|
| avocado oil mayonnaise |
⅓ cup
|
| yellow mustard |
1 Tbsp.
|
| fresh lemon juice |
1 tsp.
|
| bacon grease |
1 tsp.
|
| hot sauce |
3-4 dashes
|
| eggs, hard-boiled and diced |
6
|
| avocado, diced |
½
|
| shallots or red onion, diced |
½ cup
|
| fresh parsley, chopped and more for garnish |
1 Tbsp.
|
| mixed microgreens (optional) |
½ cup
|
Directions
- 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, and 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!