Rice Free Classic Shrimp Louie Salad

Total time1 hr

Prep time25 min

Cook time15 min

4.8

(23)

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Ingredients

4 servings

For the shrimp

1 ½ lbs large shrimp (21–25 count), peeled and deveined, tails removed
1 tsp kosher salt
1 bay leaf
½ lemon, sliced

For the Louie dressing

1 cup mayonnaise
¼ cup chili sauce
2 tbsp sweet pickle relish
1 tbsp fresh lemon juice
1 tsp worcestershire sauce
½ tsp smoked paprika
¼ tsp hot sauce
salt and pepper, to taste

For the salad

1 head iceberg lettuce, outer leaves removed, cut into 4 wedges
4 large eggs
2 medium tomatoes, cut into wedges
1 english cucumber, sliced into rounds
2 ripe avocados, pitted, peeled, and sliced

For serving

2 tbsp fresh chives, thinly sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
Fill a large pot with water, add the kosher salt, bay leaf, and lemon slices, and bring to a boil over high heat.
2
Add the shrimp to the boiling water and cook until pink, curled, and opaque throughout, about 2–3 minutes. Transfer with a slotted spoon to a bowl of ice water and let chill for 5 minutes, then drain and pat dry. Refrigerate until ready to assemble.

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