A delightful and refreshing salad combining succulent shrimp with vibrant vegetables and a tangy dressing.
Prepare the dressing by blending garlic, basil, parsley, lemon juice, vinegar, olive oil, mustard, and black pepper in a food processor until smooth.
Ensure the dressing is well emulsified for a consistent flavor.
Marinate the shrimp in a portion of the dressing in a ziploc bag for 20 minutes in the refrigerator.
Turn the bag occasionally to coat the shrimp evenly.
Grill the marinated shrimp on a preheated grill pan for about 3 minutes per side until cooked through.
Avoid overcooking the shrimp to keep them tender.
Combine lettuce, bell pepper, tomatoes, artichoke hearts, and olives in a large bowl.
Toss the vegetables gently to avoid bruising.
Add the grilled shrimp and sliced hard-boiled eggs to the salad.
Arrange the shrimp and eggs attractively for a pleasing presentation.
Drizzle the remaining dressing over the salad and serve immediately.
Serve the salad fresh to enjoy its crisp textures.
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