Whole 30 here we go

Trying to save the recipe from my dear friend for the worlds greatest salad.

Okay, here is what I did for the hot shrimp salad. Use the picture as your template: you'll of course need the following: mixed greens, one avocado (sliced at the very end before serving) radishes cherry tomatoes 4 hard-boiled eggs thinly sliced red onions (I made a marinade prior to placing on the salad and soaking them but this made for more work than it ended up being worth flavor-wise so raw red onions are FINE) 1 lb. deveined shrimp While the eggs are boiling, get your shrimp marinade ready: You'll need: 4 cloves pressed garlic Juice and zest of 1 lemon 1 tsp salt 1 tsp pepper 1 tsp red pepper flakes 1/2 cup olive oil Mix all of these ingredients together in a bowl--do not add the shrimp yet. Place the marinade in the fridge. Tend to your boiled eggs if they're done by putting them in an ice bath, etc. Make your salad dressing: 1 cup mayo 3 tbsp buffalo sauce (like Frank's) dashes of Tabasco 1 tsp smoked paprika 1 tsp red pepper flakes Cover dressing and refrigerate until ready to serve. Place the shrimp in your marinade for 20 minutes and no longer or it will cook itself in the acidic lemon. Peel your eggs. In a bowl, mix 3 tbsp clarified butter that has been warmed (I prepared this first thing before I started anything by melting grass-fed butter in a saucepan and allowing it to sit until the milk proteins settled to the bottom of the pan. Then, I strained the clarified butter into a dish and discarded the milk solids.) with 1 1/2 tbsp. hot sauce (Frank's). Set aside. Heat a cast iron skillet and get it very hot. Add the shrimp in one layer and cook for 3 minutes. Turn and cook for 2 minutes, quickly adding the clarified butter and hot sauce mixture during that last minute. Remove from the heat and decorate your platter how you like! This dish is fun because everyone can take tongs and grab what they like. This recipe yields 4 servings, so each person can get 2 halves of the eggs. Enjoy!