Shrimp Louis

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This elegant salad is perfect for luncheons or small dinner parties.

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Ingredients

  • 2 1/2 C. cleaned bay shrimp
  • 1 head iceberg lettuce, shredded
  • 4 hard-cooked eggs
  • 2 large tomatoes, cut in wedges
  • 1/4 C. black olives
  • 1 large lemon, cut in 8 wedges
  • 1/4 C. chopped chives
  • Sauce:
  • 1 C. mayonnaise
  • 1/4 C. cream
  • 1/4 C. ketchup or sweet chili sauce
  • 1 tsp. Worcestershire sauce
  • 2 Tbs. lemon juice
  • 1/4 C. minced onion
  • 2 Tbs. minced green pepper
  • Salt and pepper to taste

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Directions

For sauce, combine all ingredients and season to taste.

Portion the lettuce onto four chilled luncheon plates. Mix the shrimp meat with enough Louis dressing to moisten well and mound in the center of lettuce. Garnish with quartered eggs, tomato wedges, olives and lemon wedges, and sprinkle chopped chives over top. Serve extra sauce on the side with rustic French or Italian bread and sweet butter.

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