To make the Green Goddess Dressing, combine sour cream, mayonnaise, lemon juice, garlic, anchovy, and herbs in a blender and puree until light green and creamy. Add water as needed to achieve a smooth, light consistency. Cover with plastic wrap and set aside in the refrigerator to allow the flavors to come together. When ready to use, add additional lemon juice and season with salt and pepper.

Fill a large pot with about 1/2 gallon water. Squeeze in the lemon juice and toss in lemon halves for extra flavor. Add the bay leaf, thyme, peppercorns, garlic, and salt. Bring to a boil over medium heat. Simmer for 5 minutes to infuse the water with the aromatics. Before adding shrimp, bring water to a rolling boil. Add the shrimp, then remove from heat and allow shrimp to poach for 7 to 8 minutes, until they turn pink. Using a slotted spoon, transfer the shrimp from the poaching liquid to a bowl. Chill shrimp in refrigerator.

To assemble, combine the lettuce, bacon, olives, grape tomatoes, and blue cheese in a bowl. Toss with Green Goddess Dressing to coat evenly. Arrange egg on top, followed by poached shrimp. Sprinkle with blue cheese. Garnish with cilantro.