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
Keyword Louie, salad, Shrimp
1cupVegenaise or your favorite mayonnaise
2tablespoonsfinely chopped celery
1largegarlic clovefinely chopped
1tablespoonfresh lemon juice
1-2teaspoonshot sauce, Sriracha or Tabascohorseradish works too
1/4teaspoonground black pepper
2tablespoonsmilk of choice to thin the dressing if desired
3hearts of romaine lettuce
1 poundcooked small shrimp
4hard boiled eggs
16 sweet grape tomatoesor 4 Roma tomatoes quartered
1largeavocadoquartered and sliced
3-4Persian cucumbers or 1 English cucumbersliced thin
12spears of asparagusoptional, but nice
1lemoncut into wedges
1tablespoonfinely chopped chives
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.