Grilled Shrimp Louie

Yield: 4 servings

Ingredients

Dressing:

• 1 cup mayonnaise
• cup ketchup
• cup creme fraiche
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon paprika
• teaspoon kosher salt (or to taste)
• 1 teaspoon cayenne pepper
• teaspoon Worcestershire sauce
• 2 tablespoons minced green onion
• 2 tablespoons chopped fresh parsley

Grilled Shrimp:

• 1 tablespoon olive oil
• lemon, juiced
• 2 pounds uncooked medium shrimp (peeled and deveined, tails left intact)
• 1 teaspoon kosher salt
• 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

Directions

Step 1: In a medium bowl, combine the mayonnaise, ketchup, creme fraiche, 1 tablespoon of lemon juice, apple cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley. Whisk everything together until smooth and well combined. Cover and refrigerate for 2 to 3 hours, allowing the dressing to chill thoroughly.

Step 2: For the shrimp, drizzle olive oil and the juice from half a lemon over the shrimp. Sprinkle with salt and smoked paprika, and toss gently until the shrimp are evenly coated.

Step 3: Preheat your grill to high heat and lightly oil the grate. Grill the shrimp over the hot coals, about 2 minutes per side, until they are pink and the flesh is opaque. Once cooked, transfer the shrimp to a dish and refrigerate for about 30 minutes to cool. You may choose to remove the tails or leave them on, depending on preference.

Step 4: While the shrimp are chilling, prepare the salad. Divide the chopped romaine lettuce between serving bowls. Top with halved cherry tomatoes, avocado slices, and halved hard-boiled eggs. Season with salt and pepper to taste.

Step 5: Spoon to cup of the chilled dressing over the vegetables. Arrange the grilled shrimp on top, and garnish with sliced green onions. If desired, drizzle additional dressing over the shrimp for extra flavor.

Chef's Notes

• If you are grilling the shrimp, make sure to toss them with olive oil and lemon juice just before grilling to avoid them becoming too oily.
• You dont need to leave the tails on the shrimp, but keeping them on may add extra flavor to the grilled shrimp.
• The dressing recipe makes more than enough for the salad, and its great on other salads too!
• For perfectly soft hard-boiled eggs, check out a specific method to achieve the ideal texture.

Nutrition Facts (per serving)

• Calories: 922
• Total Fat: 70g (89% Daily Value)
• Saturated Fat: 14g (71% Daily Value)
• Cholesterol: 598mg (199% Daily Value)
• Sodium: 1558mg (68% Daily Value)
• Total Carbohydrate: 21g (8% Daily Value)
• Dietary Fiber: 6g (21% Daily Value)
• Protein: 56g (112% Daily Value)
• Vitamin C: 47mg (52% Daily Value)
• Calcium: 191mg (15% Daily Value)
• Iron: 8mg (43% Daily Value)
• Potassium: 1077mg (23% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your needs.