Shrimp Louie

Ingredients

Dressing:

1 cup mayonnaise
⅓ cup ketchup
¼ cup creme fraiche
1 tablespoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1 teaspoon packed brown sugar
1 teaspoon paprika
¼ teaspoon kosher salt, or to taste
⅛ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons chopped fresh parsley

Grilled Shrimp:

1 tablespoon olive oil
½ lemon, juiced
2 pounds uncooked medium shrimp – peeled and deveined, tails left intact
1 teaspoon kosher salt
¼ 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

Instructions Checklist

Step 1

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.

Step 2

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.

Step 3

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 4

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.

Step 5

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.

Recipe from Chef John of Foodwishes.com