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2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

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Light the grill or heat the broiler. Thread the shrimp onto four skewers. In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt. Add the skewers and turn ...

Roughly chop remaining 3 bacon slices, and arrange on a large platter with lettuce, eggs, shrimp, tomatoes, onion, avocado, and cheese. Crumble reserved bacon slice into a food processor.

Bake until shrimp are completely opaque, 5 to 7 minutes. In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper.

Freeze the shrimp until just chilled, about 5 minutes. Meanwhile, in a large bowl, whisk the lemon juice with the olive oil, grapeseed oil, sugar, and a generous pinch each of salt and pepper.