Peel and devein your shrimp. Place the shrimp in a bowl and toss with cayenne, paprika, and 1/2 teaspoon salt. Heat 2 tablespoons olive oil in a pan over medium-high heat. Toss in the shrimp and cook for 2 to 3 minutes. Turn the shrimp and continue to cook for 2 more minutes until pink and cooked through. Remove from the pan, and set aside. Once the shrimp are cool, chop them into bite-size pieces.
Place the eggs in a pot of cold water, making sure the water covers the eggs by an inch. Bring to a boil. Once the water is boiling, turn off the heat. Cover with a tight-fitting lid and leave for 8 to 9 minutes. Rinse under cold water. Peel and quarter.
To make the dressing add mustard, Worcestershire, red wine vinegar, lemon, garlic salt, and pepper. Whisk to combine. Slowly drizzle in the olive oil while continuing to whisk.
Place the lettuce, tomatoes, scallions, eggs, shrimp, and blue cheese on a serving dish. Top will dressing, cracked pepper a pinch of salt, and enjoy.