Crispy Grilled Harissa Shrimp Greek Salad

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Shrimp:

1 tablespoon harissa powder

1 teaspoon turbinado sugar 

1/2 teaspoon baking powder

1/4 teaspoon granulated garlic 

Kosher salt and freshly ground black pepper

1 pound 16/20 tail-on shrimp, peeled and deveined 

Oil, for the grill grates

Sweet Greek Dressing:

1/2 cup red wine vinegar

2 tablespoons honey 

1 tablespoon Dijon mustard 

1 teaspoon dried oregano 

1 clove garlic, minced or zested through a microplane 

Kosher salt and freshly ground black pepper 

1/2 cup olive oil 

Salad:

2 hearts of romaine lettuce, halved

1 cup Kalamata olives, pitted and chopped 

1 small English cucumber, diced 

1 1/2 cups grape tomatoes, halved 

Pickled Red Onions, recipe follows

Pickled Red Onions:

1 cup red wine vinegar

2 tablespoons kosher salt 

2 tablespoons granulated sugar 

1 medium red onion, sliced 1/4-inch-thick