Name: Shrimp Louis
Yield: Makes 2 servings (can be doubled)
Ingredients: 1/4 cup mayonnaise; 2 tablespoons purchased chili sauce; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon peel; 4 cups mixed baby greens; 1 avocado, peeled, halved, pitted; 10 cooked peeled deveined extra-large shrimp; 1 green onion, finely chopped

A new version of the crab classic, this shrimp salad is great for lunch or dinner. Serve it with artisanal breads like walnut, olive or roasted garlic; then complete the meal with angel food cake, whipped cream and fresh raspberries.

Recipe information

Yield
Makes 2 servings (can be doubled)

Ingredients

1/4 cup mayonnaise

2 tablespoons purchased chili sauce

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 teaspoon grated lemon peel

4 cups mixed baby greens

1 avocado, peeled, halved, pitted

10 cooked peeled deveined extra-large shrimp

1 green onion, finely chopped

Preparation

Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.

TagsSalad Shrimp Shellfish Seafood Avocado Vegetable Starter Lunch Brunch Dinner Dairy Free Gluten Free Quick Easy Bon Appétit

Recipe notes

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