1. Prep the Shrimp: Pat your shrimp thoroughly dry using paper towels. This is non-negotiable for that golden-brown sear. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, and a generous pinch of sea salt. Let them sit for a few minutes while the flavors marry.
2. The Sear: Get your grill or heavy-bottomed skillet nice and hot over medium-high heat. You are looking for a gentle sizzle when the shrimp hit the surface. Cook for about 2-3 minutes per side. They should turn opaque and pick up a beautiful, slightly charred edge. Do not overcook them; you want them juicy, not rubbery.
3. Whisk the Dressing: In a small jar or bowl, whisk together the 3 tablespoons of olive oil, fresh lemon juice, the chopped herbs, and a pinch of salt and cracked black pepper. Emulsify until it looks slightly creamy.
4. Assemble: In a large, shallow serving bowl, arrange your spring greens. Scatter the tomatoes, cucumbers, and red onion over the top.
5. Serve: Arrange the warm shrimp over the salad. Drizzle the vinaigrette sparingly—you can always add more—and toss gently. Serve immediately while the contrast of temperatures is at its peak.

This salad is remarkably resilient if you treat the components with care. To prep ahead: wash and dry your greens and store them in a container with a paper towel to absorb excess moisture—this prevents wilting. Chop your veggies and keep them in a separate glass container.

The dressing can be made up to three days in advance; keep it in a sealed jar in the fridge. For the shrimp, you can grill them ahead, but they are undeniably best when freshly seared. If you must prep them, store them in an airtight container for no more than 48 hours. When ready to eat, simply assemble the greens, vegetables, and cold or room-temperature shrimp, then dress at the last second.