Steps

1. In a bowl, add water and 1 tsp salt, then soak 100g peeled shrimp to thaw for 15-20 minutes in water with a salinity similar to seawater. [Pro Tip!] Once thawed, immediately remove from water, rinse to remove excess salt. Soaking too long will make it too salty.
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2. Core the growing point of 200-250g lettuce and stuff with kitchen paper. [Pro Tip!] It's best to peel off and use the tougher outer leaves of the lettuce.
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3. Tear the lettuce by hand into pieces as finely as possible. [Pro Tip!] Tearing by hand creates jagged edges, allowing the dressing to cling better.
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4. Submerge the torn lettuce in cold water. In summer, it's good to use ice water.
   🕒 06:20
5. Remove the core from 100g tomato and cut into bite-sized pieces.
   🕒 07:05
6. In a bowl, combine 60g mayonnaise, 15g ketchup, 5 shakes MSG(Ajinomoto) (MSG), 1 tsp miso, 1 tsp sugar, 7 shakes garlic powder, 3 shakes chili powder, 3 shakes salt and pepper, and 1 tsp unsweetened soy milk or milk. Mix well, making sure to dissolve the miso. [Pro Tip!] Rub the miso against the side of the bowl while mixing to ensure it dissolves completely and doesn't clump.
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7. Thoroughly rinse and gently rub the thawed shrimp in fresh water to remove excess salt.
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8. Thinly slice the washed peeled shrimp in half and remove the digestive tract (vein). [Pro Tip!] Slicing in half gives them the texture and appearance of small shrimp, and makes it easier to remove the vein.
   🕒 11:02
9. After shaking the water-soaked lettuce in a bowl to drain excess water, gently rub it with thick kitchen paper to completely dry. [Pro Tip!] Thoroughly drying with kitchen paper will give it a crisp, restaurant-quality texture.
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10. Quickly blanch the cut shrimp in boiling water with a small amount of salt for about 1 minute.
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11. Immediately cool the blanched shrimp under running water.
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12. Arrange the drained lettuce on a plate, then top with the sliced tomato and chilled shrimp.
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13. Drizzle with the prepared dressing and sprinkle with paprika powder to taste, if desired.
    🕒 16:52