Grilled Shrimp Louie
This easy going salad is delightful when paired with rosé, Prosecco, Pinot Grigioor Sauvignon Blanc.
Ingredients
Salad Ingredients
- 1 lb raw black tiger shrimp (16-20), peeled and deveined, tail left on
- 2 tbsp olive oil
- 1-2 tbsp Old Bay seasoning
- 4 cups romaine lettuce, cleaned and chopped
- 1 cup cherry tomatoes, halved
- 1 Persian cucumber, cut into slices
- 1/2 lb asparagus, trimmed and blanched
- 3 hard-boiled eggs, peeled and quartered
- 1 avocado, peeled and sliced
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/4 cup chili sauce
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp brown sugar
- 1 tsp Worcestershire sauce
- salt and pepper
Instructions
The Shrimp
- Season the shrimp with Old Bay seasoning. Heat olive oil in a large skillet over medium-high heat or spray a grill pan on your barbecue. Add shrimp to the pan and cook 2-3 minutes per side or until pink and opaque. Remove from heat and set aside to cool.
The Dressing
- In a measuring cup or small bowl, whisk together mayonnaise, chili sauce, lemon juice, apple cider vinegar, sugar, Worcestershire sauce and a pinch of salt and pepper. Keep refrigerated until ready to use.
The Salad
- On a platter, arrange lettuce, tomatoes, cucumber, asparagus, eggs and avocado, then nestle the shrimp into the salad. Serve with dressing drizzled over the top or on the side.