This is a classic salad, and totally yummy! The dressing has just the right balance of creaminess and spice. It is a perfect lunch salad for company, or just when you feel like pampering yourself! Make sure the avocado is nice and ripe ( push by the stem, and if it gives, it is ripe). I cut up my eggs and avocado instead of leaving as slices - I like my salads mixed up!
Enjoy!
SHRIMP LOUIS
1 cup mayo
1 tbs lemon juice
3 tbs ½ and ½
1 ½ tsp chili sauce (sriracha preferably, but I used red pepper in a tube - in the produce section of your grocery store. One tbs = one whole red pepper with seeds. VERY handy to have around!)
1 tsp prepared horseradish
1 tsp kosher salt
½ tsp Worcestershire sauce
2 heads butter lettuce, trimmed, separated and torn into
bite size pieces
1 carrot shredded
4 pieces bacon, cooked crisp, and crumbled
1 lb cooked peeled shrimp
3 hard boiled eggs, quartered
1 avocado, peeled, pitted and sliced
3/4 cup halved cherry tomatoes
2 scallions, white and light green parts only, thinly sliced
Directions:
In a small bowl, whisk together the mayo, cream, lemon juice, chili sauce, horseradish, salt
and Worcestershire. Set aside in the
refrigerator. This can be made ahead of time, and gets better with age!
Arrange lettuce on individual plates, dividing it
evenly. Sprinkle with the carrot, and
bacon, then arrange shrimp, eggs, avocado and cherry tomatoes on
top, dividing evenly. Garnish with
scallions and serve.
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