Cook the bacon either in the oven or in a skillet. Drain on paper towels. When cool enough to handle, cut in chunks. Set aside.
In a glass bowl, add all ingredients for the Champagne vinaigrette. Whisk well and set aside.
Peel and devein shrimp. When deveining, cut a wide slit down the shrimp to expose more flesh. Place on a sheet pan.
In a small bowl, mix the ingredients for the blackened seasoning.
Sprinkle the seasoning over the shrimp and with your hands, mix well to coat the shrimp on all sides.
In the meantime, prepare and gather the ingredients for the salad. Wash and dry the lettuce. A salad spinner works well here. Slice the heirloom petite tomatoes in half. Peel and quarter the hard boiled eggs. Place the greens in a large salad bowl and set aside.
To Cook the Shrimp: Heat a large skillet over medium high heat.
Once the skillet is hot, add the oil. When the oil is shimmering quickly add the shrimp in a single layer. Turn down heat a bit so you don't burn the shrimp. You want them crispy not burnt. Cook in batches if necessary. You don't want to overcrowd the shrimp. Cook two minutes. Then quickly turn the shrimp with tongs, and cook an additional two minutes on the other side. Remove to paper towels.
Toss the salad greens with the vinaigrette.
To serve, place the dressed greens in 4 shallow salad bowls. Arrange the salad ingredients over the greens. Sprinkle with the blue cheese, cooked bacon and arrange shrimp over the salad.