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Shrimp Louie Salad

Looking for a classic American salad that is light for a warm summer day? Shrimp Louie is it. The origin of the salad is unknown exactly, but it is thought to have originated in San Fransico in the 1900s.

About Me

I am a single dad raising two wonderful daughters. As I continue to explore cooking, I will post recipes that are quick, homemade, and we all like. If you have suggestions or have some favorite ones, please share and post below.

Shrimp Louie Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American

Ingredients
  

  • 1 1/2 cup mayonnaise
  • 6 oz chili sauce
  • 2 tsp ketchup
  • 1 tbsp gin
  • 1 tbsp Lemmon juice
  • 1 tsp Lemmon zest
  • 1 oz shallot minced
  • 1 tbsp parsley chopped
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1 lb baby greens organic
  • 16 asparagus spears blanched and chilled
  • 1 pint grape tomatoes halved
  • 4 hard-boiled eggs
  • 2 avocados
  • 1 lb bay shrimp

Instructions
 

Louie Dressing

  • In a mixing bowl combine mayonnaise, chili sauce, ketchup, gin, lemon juice, lemon zest, shallot, parsley, Worcestershire sauce, pepper, and onion powder. Whisk to combine and place in refrigerator. If time allows, let the dressing sit in the refrigerator for 24 hours before serving.
    1 1/2 cup mayonnaise, 6 oz chili sauce, 2 tsp ketchup, 1 tbsp gin, 1 tbsp Lemmon juice, 1 tsp Lemmon zest, 1 oz shallot, 1 tbsp parsley, 1/2 tsp. Worcestershire sauce, 1/2 tsp ground black pepper, 1/4 tsp onion powder

Salad

  • In the center of 4 large salad plates or bowls, place 3 tablespoons of the dressing, and then using the bowl of a spoon, swipe the dressing outward to the rim. Place the asparagus spears 4 on a plate in the top left corner. Distribute the salad greens amongst the plates, mounded in the center. In the center of the greens, dollop 2 tablespoons of the Louie dressing. Evenly distribute more greens on top. Place 2 halves of hard-boiled egg in the right top corner of each plate. Place sliced av ocado on the left side. Next to the avocado, cascade the shrimp from the top of the greens to the bottom. Follow to the side with sliced tomatoes. Garnish with parsley and serve.
    1 lb baby greens, 16 asparagus spears, 1 pint grape tomatoes, 4 hard-boiled eggs, 2 avocados, 1 lb bay shrimp
Keyword salad, shrimp

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