Pat 1 pound of peeled and deveined jumbo shrimp completely bone-dry with paper towels over a board surface.

Season the seafood with ground paprika salt and black pepper tossing the crustacean pieces gently to coat.

Heat 1 tablespoon of olive oil inside a wide heavy skillet pan over medium stove burner heat on the counter workspace.

Sauté the shrimp blocks flat inside the hot oil for 4 minutes while flipping once until pink and cooked through.

Pull the skillet away from the fire letting the meat rest while combining mayonnaise sriracha lemon juice and garlic in a bowl.

Whisk the dressing fluid lines forcefully with a wire tool for 60 seconds until a smooth uniform chili cream establishes.

In a large mixing bowl combine the chopped romaine lettuce ribbons cored and diced red bell pepper and chopped red onion rings.

Add the warm seared shrimp directly into the bowl drizzling the emulsified dressing across the vegetable basin floor.

Toss the ingredients gently with a flexible spatula until coated transferring the salad proudly onto a wide decorative platter.

Garnish the summit canopy heavily with 1 diced fresh avocado and sliced green onions to serve fresh immediately with lemon wedges.