For the shrimp:
10 large shrimp, peeled and deveined, tail on or off (your choice)
1 tablespoon olive oil, for pan-searing
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground if you have it
½ lemon, juiced (squeezed on at the end)
For the salad base:
2 cups romaine lettuce, washed and torn by hand into bite-sized pieces
1 medium tomato, cut into 6–8 wedges
½ cucumber, peeled into thin ribbons using a vegetable peeler
1 ear of corn, boiled for about 5 minutes, then sliced into a thick round or cut off the cob
¼ cup fresh blueberries, rinsed
1 egg, boiled for about 7 minutes for a soft-set yolk, peeled and halved
For finishing:
1 teaspoon olive oil, drizzled on top before serving
A pinch of extra salt, to taste
Optional: a few fresh herb leaves (parsley or cilantro) just for garnish