Irene Portales | Guadalupe Valley EC
Whether it’s made with shrimp or crab, a “Louie” or Louis salad is a classic that’s traditionally made with Thousand Island-like dressing. Slightly sweet with a bit of heat, this simple, refreshing salad makes a fantastic lunch. You also can serve it on toasted white rolls.
3/4 cup mayonnaise
1/4 cup chili sauce or ketchup
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
4 drops hot sauce (or more as desired for heat)
1/2 cup chopped celery
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
Pinch cayenne pepper
1 pound boiled shrimp, peeled, deveined and cut into bite-size pieces
4 lettuce leaves
4 hard-boiled eggs, halved
2 avocados, sliced
1 large tomato, sliced
1. To make the dressing, whisk together the first 10 ingredients in a medium bowl.
2. Fold in the shrimp and chill for at least 1 hour. Before serving, taste and adjust seasonings as desired.
3. Serve the shrimp salad over lettuce leaves with 1 halved egg, half of a sliced avocado and a few tomato slices per serving.
To avoid a watery salad, allow the boiled shrimp to dry on paper towels briefly before adding them to the sauce.