Shrimp Louie
Recipe by: Leslie Brenner
This festive main-course salad has been a West Coast classic for more than a century, yet it has fallen out of fashion. At my house, it never went away: It’s forever on my summer dinner rotation. It’s also wonderful for a special brunch. It can be composed — with the components prettily arranged on a platter or in bowls — or tossed.
If you make the shrimp and boil the eggs in advance, it comes together in no-time flat. It’s also nice to have the shrimps chilled, though I don’t usually bother. Original versions apparently did not include avocado — a nice addition, if you’re in the mood.
Serves 2.
Ingredients
FOR THE LOUIE DRESSING:
4 tablespoons mayonnaise
2 tablespoons ketchup
1/2 teaspoon sweet pickle relish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon prepared horseradish or a few dashes Tabasco sauce
1 teaspoon lemon juice, or to taste
FOR THE SALAD:
1/2 pound medium or large shrimp, shelled and devein…