1. Place the shrimp in a strainer to drain any excess liquid. While the shrimp drains, make the bacon. Place a large skillet over medium heat and add the bacon strips, ensuring they are not overlapping. Cook, turning as needed, until nicely browned and crispy. Once done, use tongs to lift the bacon from the skillet, allowing the excess fat to drip off, and transfer to a plate. Let cool completely. Once cooled, chop into bits.
2. In a small pan, melt the butter and add the minced garlic. Let the garlic sauté in the butter over low heat for about 2 minutes (remove sooner if necessary to prevent browning).
3. Take the shrimp from the strainer and add to a large bowl. Add the butter and garlic and toss together until well coated. Cover and refrigerate for at least 10 minutes, up to 30 minutes.
4. Preheat a grill or grill pan to medium-high heat (approximately 400˚F).
5. Cut the end off the lettuce, rinse, and spin dry. Roughly chop and place in a large salad bowl.
6. Whisk together the dressing ingredients or use a jar with a tight-fitting lid and shake until combined; set aside.
7. Place the shrimp in a grill basket (or use skewers) and grill until the shrimp are firm and opaque, about 2 minutes per side. If necessary, work in batches to ensure even cooking. When the shrimp is cooked, remove it from the grill and set it aside.
8. Arrange the hard-boiled eggs, bacon, shrimp, tomato, and avocado over the top of the romaine in the salad bowl. Divide into four serving bowls and drizzle the dressing on top. Serve immediately with optional hot sauce.

1. In a large skillet over medium heat, place the bacon strips side-by-side, ensuring they are not overlapping. Cook, turning as needed, until nicely browned. Once done, use tongs to lift the bacon from the skillet, allowing the excess fat to drip off, transfer to a plate and let cool completely. Once cool, crumble or cut the bacon into bits for topping the salad.
2. While the bacon cooks, make the dressing by adding all ingredients to a jar with a tight-fitting lid, shake to combine and set aside.
3. Once the bacon is done, carefully transfer the grease from the skillet to a ramekin or small bowl (discard when cool) and lightly wipe the skillet with paper towel. Add the ground beef and cook over medium heat until browned, breaking it into small crumbles as it cooks. Season with salt and pepper. Add the ketchup and mustard and stir until combined. Transfer the beef to a bowl and set aside.
4. In the same skillet over medium heat, add the olive oil (unless there is enough fat from the beef, then you can use that). Add the onion and cook, stirring often, until softened, 5 to 6 minutes. Return the beef to the skillet to warm it up, and toss to combine the beef with the onions. Sprinkle half of the cheese on top of the mixture, cover, and let the cheese melt.
5. Time to assemble the salad! Add the greens to a large bowl. Top with the ground beef mixture, then sprinkle the remaining cheese and the tomatoes over the top. Drizzle with the dressing, top with the bacon bits, toss and serve.

Note: This recipe can be made on the grill, just use a cast iron skillet on top of a hot grill to cook the bacon, ground beef, and onions. 

1. Whisk together the coconut aminos, lime juice, 2 tablespoons of olive oil, 1 teaspoon taco seasoning, and ¼ teaspoon of salt in a large bowl.
2. Trim the ends off the stem of each portabella and then snap the stem off and set aside (you will use these later). Wipe the caps clean. Add the mushrooms to the marinade and gently turn them to cover with the marinade. Set aside.
3. Preheat the grill to medium-high heat (~400°F). Place a grill basket or cast-iron skillet on the grill to preheat at the same time.  
4. Remove the stems and seeds from the peppers and slice into ½-inch strips; put them in a large bowl. Slice off the ends of the onion and remove the skin. Cut the onion in half from top to bottom, then slice into ½-inch wedges. Slice the reserved mushroom stems in half lengthwise and add them, along with the onion, to the peppers. Sprinkle with the remaining taco seasoning, ½ teaspoon of salt, and tablespoon of olive oil. Stir to coat the vegetables.
5. Transfer the mixture to the grill basket or cast-iron skillet, close the grill and cook, stirring every few minutes, until tender and lightly browned, 15-20 minutes.
6. After the peppers and onions have cooked for about 10 minutes, place the portabellas on the grill. Grill each side for 3-5 minutes, until tender and lightly browned. Once grilled to your liking remove from grill and slice into strips.
7. Once everything is grilled, transfer to a serving platter and tent with foil to keep warm.
8. Place the tortillas on the grill and grill for 20-30 seconds per side. Transfer to a plate and cover with a clean dish towel to keep warm.
9. Serve grilled portabellas and vegetables with the warm tortillas and optional toppings.