A California classic! Oven-roasted shrimp, cooled then mixed with a tangy mayo-based dressing with lemon, pickles, and spices placed on a bed of salad greens, cucumber, tomato, radish, and green onion that’s been tossed in lemon vinaigrette. Garnished with avocado, hard-boiled egg, fried capers, and housemade cornbread croutons.