Prepare an ice bath in a large bowl with ice and cold water to cool the shrimp after poaching.

In a pot, combine 6 cups of water with bay leaves, peppercorns, kosher salt, and lemon juice. Bring to a rolling boil.

Add shrimp to the boiling liquid, cover, and let sit for 4 minutes until shrimp are pink and curled.

Transfer shrimp to the ice bath with a slotted spoon and let chill for about 5 minutes; then drain and pat dry.

Prepare salad ingredients by washing and chopping lettuce, slicing cucumber, halving tomatoes, and cutting eggs and avocado.

On a serving platter, arrange romaine as a base, then layer shrimp, avocado, egg halves, tomatoes, and cucumber.

Drizzle with Thousand Island dressing, sprinkle with chives and dill, and squeeze lemon juice before serving.