For the Shrimp: 

•   4 cloves garlic, pressed or grated
•   Zest and juice of 1 lemon
•   2 teaspoons Kosher salt
•   2 teaspoons pepper
•   2 teaspoons red pepper flakes
•   6 tablespoons olive oil
•   1 1/2 pounds large shrimp, deveined

For the Remoulade Sauce:

•   1/2 cup mayonnaise
•   2 tablespoons Ketchup or Chili sauce
•   2 tablespoons green onions, sliced
•   2 tablespoons green olives, finely chopped
•   2 tablespoons fresh lemon juice
•   1 teaspoon smoked paprika
•   1 clove garlic, peeled and pressed
•   Pinch of Kosher salt
•   1 teaspoon chili crisp oil, optional

 For the Salad: 

•   1-2 heads or 8 ounces soft lettuce
•   6 eggs
•   1 bunch of radishes, sliced
•   1-2 avocados, cut into chunks
•  1 ½ cups pear tomatoes, halved
•   1 bunch chives, chopped
•   ¼ cup marinated red onions