Shrimp Louie-ish Salad

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Shrimp Louie-ish Salad is such a great salad, which originates from San Francisco, California. I love to serve it during the warmer months, but it can be served any time out of the year. For this recipe I sauté the shrimp, but they can easily be threaded onto a few skewers and thrown on the grill or even poached if you like. Save yourself some time and boil the eggs and make the salad dressing ahead of time. Although, I’ve included toppings that are typical in a Shrimp Louie Salad, feel free to swap in or out based on what ingredients you have on hand. The salad dressing that I’ve paired this salad is slightly tangy, smoky, and a little bit sweet. It goes absolutely perfectly with the shrimp and you’ll find it’s such a great combination, if you decided to make it.

Ingredients

For the dressing:

1/2 cup mayonnaise, such as Hellmann’s

2 tablespoon ketchup

1 tablespoon non-pareil capers, drained

1 garlic clove, grated

1 tablespoon white distilled vinegar (lemon juice will work here as well)

1/2 tablespoons worcestershire sauce

1/2 teaspoon smoked paprika

a dash or two of hot sauce, such as Texas Pete or Franks Hot Sauce

For the shrimp:

1 tablespoon neutral oil

1 pound jumbo shrimp, peeled and de-veined (with your choice to leave tails on or not)

a good drizzle of extra-virgin olive oil

1/4 teaspoon garlic powder

1/4 teaspoon old bay seasoning

salt and pepper, to taste

1 tablespoon unsalted butter

The juice from one half of a lemon, optional

For the salad:

6 cups romaine or little gem lettuce, roughly chopped

1 medium avocado, sliced

3/4 cup cherry tomatoes, halved

3/4 cup cucumbers, sliced

3 medium eggs, hard boiled

Instructions

To make the boiled eggs: Fill a medium pot with water and bring to a boil on medium heat. There should be enough water to cover the eggs by several inches. Once boiling, carefully lower the eggs into water with a long-handled slotted spoon. Boil for 9 to 10 minutes and then remove from the heat. Carefully remove the eggs and transfer them to an ice bath or run under cold water until eggs are cool to the touch. Once cooled, gently crack and peel each egg. Place the peeled eggs in a small bowl and to the side until you’re ready to cut and transfer onto the salad.

To make the dressing: Combine all ingredients in a high speed blender and blend until smooth. Add 1 to 2 tablespoons of water to thin the dressing out, if needed and give it a stir. Taste and add additional seasoning, if needed. Pour into a small jar or small air-tight container and store in the refrigerator until ready to serve.

To make the shrimp: In a large bowl, combine all ingredients and mix well together. In large skillet, on medium heat, add in neutral oil. Once heat, add in shrimp and cook on one side for 3 to 5 minutes or until pink and slightly golden. Flip shrimp on to the other side, add in butter, and cook for several more minutes, or until golden. Once done, remove from the heat.

To make the salad: Add the lettuce to a large serving platter or bowl and top with all of the other ingredients along with the warm shrimp. Serve immediately with the salad dressing or a dressing of your choice.

If you love this salad then also give my BBQ Chopped Salmon Salad a try! Hope you enjoy and be sure to tag me #supperwithmichelle or @supperwithmichelle ,  if you make it!