Recipes

(Recipe) Summer Grilled Shrimp Louie Salad

23
jun
Sweet potato soup vegan

(Recipe) Summer Grilled Shrimp Louie Salad

Preparation Time: 15 minutes

Cooking Time: 4 minutes

Chilling Time: 2 hours 30 minutes

Total Time: 2 hours 49 minutes

Servings: 4

Yield: 1 3/4 cups dressing

Experience a refreshing, yet hearty meal with our Summer Grilled Shrimp Louie Salad. Our homemade dressing, traditionally served with crab, has been innovatively adapted to pair with smoky grilled shrimp, making it an ideal choice for a light summer meal. We recommend preparing the dressing in advance and chilling it before finalizing the seasoning.

Ingredients

 For the Dressing:
  • 1 cup mayonnaise
  • ⅓ cup ketchup
  • ¼ cup creme fraiche
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon packed brown sugar
  • 1 teaspoon paprika
  • ¼ teaspoon kosher salt, or to taste
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons minced green onion
  • 2 tablespoons chopped fresh parsley

For the Grilled Shrimp:

  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • 2 pounds uncooked medium shrimp, peeled and deveined, tails left intact
  • 1 teaspoon kosher salt
  • ¼ teaspoon smoked paprika

For the Salad:

  • 1 heart of romaine lettuce, chopped
  • 8 cherry tomatoes, halved
  • 1 avocado, peeled, pitted, and thinly sliced
  • 4 hard-boiled eggs, halved

Instructions

  1. Begin by preparing the dressing. In a bowl, combine the mayonnaise, ketchup, creme fraiche, lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley. Whisk the ingredients together until well combined. Cover the bowl and refrigerate until thoroughly chilled, about 2 to 3 hours.

  2. Prior to grilling, drizzle the shrimp with olive oil and fresh lemon juice. Season them with salt and smoked paprika, then toss gently to ensure all the shrimp are well-coated.

  3. Preheat your grill to high heat and lightly oil the grates.

  4. Grill the shrimp over high heat until they turn pink and opaque, which should take approximately 2 minutes per side. Once grilled, transfer the shrimp to a dish and refrigerate until chilled, about 30 minutes. Feel free to remove the shrimp tails or leave them on for a more rustic presentation.

  5. To assemble the salad, divide the romaine lettuce among the serving bowls. Arrange the cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle about 1/4 cup to 1/2 cup of the chilled dressing over the salad, then top with the grilled shrimp and a sprinkle of sliced green onions. Drizzle additional dressing over the shrimp if desired, and serve.

This Summer Grilled Shrimp Louie Salad, with its blend of fresh, vibrant ingredients and smoky, grilled shrimp, is sure to become your go-to dish for a satisfying and refreshing summer meal. Enjoy!

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