In a bowl, combine 2 tbs olive oil, minced garlic, 1 tbsp lemon juice, kiawe/mesquite seasoning, 1 tsp kosher salt and 1/2 tsp black pepper. Add the scampi and toss to coat. Marinate at room temperature for 10–15 minutes (no longer than 30 minutes).

Prepare grill

Preheat a grill or grill pan over medium-high heat until very hot (about 8–10 minutes). If using a charcoal or kiawe wood grill, let coals burn down to steady hot heat with light smoke for authentic flavor.

Grill scampi

Thread scampi onto skewers (if using) or place directly on the grill. Grill 2–3 minutes per side, until opaque and just cooked through with light char marks. Remove and let rest 2 minutes. Reserve any juices for finishing the salad if desired.

Salad Base Assembly

While scampi is grilling, assemble the salad base: place 6 cups baby spinach in a large bowl or divide among 4 salad plates. Scatter 1 cup diced tomatoes evenly over the spinach. Quarter the 3 hard-boiled eggs and arrange them on top. Crumble 6 slices cooked bacon and sprinkle over the salad.

Vinaigrette

Whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning. This vinaigrette will be used to lightly dress the spinach for brightness.

Sour Cream Dressing

In a small bowl, whisk 1/2 cup sour cream with 2 tsp mayonnaise, 1 tsp lemon juice, 1 tsp chopped dill (or chives), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Thin with up to 1 tbs water or more lemon juice if you prefer a looser drizzle. Chill until ready to use.

Finish & Serve

Dress the salad: drizzle about half of the vinaigrette over the spinach and toss gently to coat. Arrange the grilled scampi on top of each portion (3 per person if serving 4). Spoon a small dollop or drizzle of the sour cream dressing over the eggs and around the plate (about 1–1.5 tbs per serving).

Garnish with lemon wedges and sprinkle microgreens or chopped parsley if using. Serve immediately while scampi is warm.