For the salad:

5 slices of bacon cooked and chopped
1 large avocado (or 2 small) diced
½ pint grape or cherry tomatoes halved
2-3 bunches romaine chopped
3 hard-boiled eggs quartered
½ cup blue cheese crumbled
1 lb. shrimp thawed, peeled and deveined
½ teaspoon garlic powder
½ teaspoon paprika

For the dressing:

⅓ cup olive oil
2 tablespoon red wine vinegar
2 teaspoon dijon
2 tablespoon shallot minced
¼ teaspoon salt plus more to taste
pinch of black pepper