- Dressing:
- 1 cup mayonnaise
- 1/3 cup ketchup
- 1/4 cup creme fraiche
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon packed brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons minced green onion
- 2 tablespoons chopped fresh parsley
- Grilled Shrimp:
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
- 1 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- Salad:
- 1 heart of romaine lettuce, chopped
- 8 cherry tomatoes, halved
- 1 avocado - peeled, pitted, and thinly sliced
- 4 hard-boiled eggs, halved
- Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
- Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
04/25/2018
recipepes.com
Grilled Shrimp Louie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
