Fill a large bowl with ice and water and set it nearby.
Bring a small pot of water to a boil over high heat. Using a slotted spoon, slowly lower the eggs into the water, being careful not to crack them on the bottom of the pot. Cook the eggs for exactly 6 minutes for soft-boiled runny yolks and cooked whites, or 12 minutes for firm yolks and whites. Transfer the eggs to the ice bath and let cool for at least 5 minutes.
Peel the eggs and slice them in half.
Place the bacon in a large nonstick skillet and set it over medium-high heat. Cook until the bacon is browned, about 5 minutes, then flip and cook until crispy, about 3 minutes more. Transfer the cooked bacon to a plate lined with paper towels to absorb excess grease. Pour off all but 2 tablespoons of the rendered fat from the skillet.
Once the bacon slices are cool enough to handle, chop them in half and set aside.
Return the skillet with the reserved bacon fat to medium-high heat. Add the shrimp, season with the Adobo Seasoning, and cook until they are pink and firm, 2 to 3 minutes per side.
Arrange the greens, shrimp, tomatoes, eggs, avocado, onion, and bacon on a large serving platter. Dress with the vinaigrette, garnish with the dill, and serve.