Wash and chop the romaine heart. If you don’t have a salad spinner, wash the leaves first and pat them dry before chopping. If you have a salad spinner, you can chop the romaine first. Then, rinse & dry it in the salad spinner.
Make the salad dressing by whisking the lemon juice, olive oil, a pinch of salt, and pepper until combined. Add the minced red onion and parsley.
Prepare all remaining ingredients, except the shrimp. Roughly chop or crumble the crispy bacon. Deseed and chop the sweet mini peppers (or bell pepper). Chop the avocado. Halve the baby tomatoes (or quarter bigger ones). Chop the olives, adding half to the salad and reserving half for the shrimp later.
Heat a frying pan over medium-high heat and add the oil. Season the shrimp with salt and pepper and add to the hot pan, cooking on the first side until sides start turning opaque and the center is a touch translucent (about 2 minutes). Flip and cook until fully opaque, about 1-2 minutes more, depending on the type and size of shrimp. Remove the pan from the heat, add the lemon juice, and transfer the shrimp to a plate. Sprinkle the remaining minced Kalamata olives, lemon zest, and remaining minced fresh parsley.
While waiting for the shrimp to cool down for 3-4 minutes, toss the salad with the dressing until evenly coated. Plate the salad and then place the warm cooked shrimp on top. Serve immediately.
