¹⁄₂lb (225g) fresh, wild-caught shrimp, peeled and deveined, rinsed and patted dry

1¹⁄₂ tbsp lemon juice

1 garlic clove, minced

¹⁄₈ tsp fine grind sea salt

¹⁄₈ tsp ground black pepper

1 large egg

¹⁄₄ cup diced pancetta

4 cups chopped Romaine lettuce

¹⁄₂ medium avocado, chopped

¹⁄₄ cup shaved Parmesan cheese

FOR THE DRESSING

1¹⁄₂ tbsp full-fat sour cream

1 tbsp mayonnaise

¹⁄₂ tbsp extra virgin olive oil

1 garlic clove, minced

1 tsp fish sauce

1 tbsp lemon juice

¹⁄₂ tbsp grated Parmesan cheese

¹⁄₈ tsp fine grind sea salt

¹⁄₈ tsp ground black pepper

1 In a medium bowl, combine the shrimp, lemon juice, garlic, sea salt, and black pepper. Gently toss to coat the shrimp in the seasonings. Set aside.

2 Make the dressing by combining the sour cream, mayonnaise, olive oil, garlic, fish sauce, lemon juice, Parmesan, sea salt, and black pepper in a small bowl. Whisk until blended. Cover and refrigerate.

3 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the egg on the rack.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low) and set the cook time for 6 minutes.

5 While the egg is cooking, create an ice water bath by filling a large bowl halfway with cold water and ice. Set aside.

6 When the cook time for the egg is complete, allow the pressure to release naturally for 2 minutes and then quick release the remaining pressure.

7 Open the lid and use tongs to transfer the egg to the ice water bath. Let the egg cool in the bath for 6 minutes.

8 Select Sauté (Normal). Once the pot is hot, add the pancetta and sauté for 4–5 minutes or until the pancetta begins to brown on the edges. Transfer the pancetta to a small bowl. Set aside.

9 Add the shrimp to the pot and cook for 2 minutes per side or until the shrimp become opaque. Transfer to a medium bowl. Set aside.

10 In a large bowl, combine the Romaine, shrimp, pancetta, and avocado. Pour the dressing over the salad and gently toss to combine. Divide equal amounts of the salad between two plates.

11 Sprinkle ¹⁄₈ cup of the shaved Parmesan over each salad. Remove the egg from ice bath, peel, slice in half lengthwise, and place half an egg on top of each salad. Serve promptly.

tip For a hard-boiled egg, increase the pressure cooking time to 9 minutes.