Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
TO MAKE THE SALAD:
Cover bottom of skillet with extra-virgin olive oil.
Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and sauté on both sides for 2-3 minutes total.
Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.