California Louie Shrimp Salad

Shrimp Louie Salad | AFoodCentricLife.com

This classic west coast shrimp salad is easily assembled for a terrific lunch, brunch or picnic. Gather your ingredients the day before. Hard boil some eggs, wash the lettuce, and make your dressing. A crusty roll or garlic toast make a nice accompaniment. The dressing makes a great dip for raw veggies too. For a smooth, creamy dressing, skip the celery and sprinkle the chives over the salad.

Course Main Course

Cuisine American

Keyword Louie, salad, Shrimp

Servings servings

Calories 302kcal

Ingredients

Louis Dressing

1 cup Vegenaise or your favorite mayonnaise
3-4 tablespoons ketchup
2 tablespoons finely chopped celery
1 large garlic clove finely chopped
1 tablespoon fresh lemon juice
1-2 teaspoons hot sauce, Sriracha or Tabasco horseradish works too
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons milk of choice to thin the dressing if desired

Salad

3 hearts of romaine lettuce
1 pound cooked small shrimp
4 hard boiled eggs
16 sweet grape tomatoes or 4 Roma tomatoes quartered
1 large avocado quartered and sliced
3-4 Persian cucumbers or 1 English cucumber sliced thin
12 spears of asparagus optional, but nice
1 lemon cut into wedges
1 tablespoon finely chopped chives

Instructions

Make the dressing a day ahead, cover and refrigerate. Hard boil eggs, cool, peel and refrigerate.
Wash romaine leaves and wrap loosely in paper towels placed in a zip bag to remain crisp. For asparagus spears, snap off the ends. Drop into boiling salted water and cook for 2 minutes depending on their thickness, or until crisp but tender when pierced with a sharp paring knife. Chill in a bowl of ice water immediately to stop the cooking process. Drain and refrigerate.
The day of serving, chop romaine leaves across for the salad base. Save a few leaf tops for a nice presentation if desired. Place romaine on a plate or in a shallow bowl. Top the greens with sliced avocado, tomatoes, egg quarters, and asparagus spears. Toss the shrimp with a little dressing. Place on top of the salad. Serve extra dressing on the side. If you want to thin the dressing for pouring, use a little milk.

Nutrition