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Shrimp Salad Louis

This shrimp salad is cool and pleasing with tomatoes, avocadoes and a traditional Louis Dressing.  A snap to make.  For a buffet or brunch, present salad on a large platter and have guests serve themselves. 

Poach unpeeled shrimp in water with a tablespoon or so of white wine,  lemon slices or ground seafood seasonings

No time to make dressing, use your favorite prepared Thousand Islands dressing

Make Ahead

Cook shrimp up to 1 day in advance.  Tightly cover, chilled.  
Boil eggs 1 day in advance.
Refrigerate
Prepare Louis Dressing up to 2 days in advance


Shrimp Salad Louis
For each 4 servings
3-4 cups salad greens, your choice 
2 cups small or medium shrimp, peeled, deveined and cooked
1 large avocado, ripe and thinly sliced 
16-20 grape tomatoes
2 hard-cooked eggs, cut into fourths
Black or green olives

Arrange shrimp, avocadoes, tomatoes, eggs and olives on salad greens.  Serve with Louis Dressing on the side

Louis Dressing
3/4 cup chili sauce
1/2 cup mayonnaise
1 teaspoon grated white onion or shallot
1/2 teaspoon sugar (optional)
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste

Mix all ingredients. Cover and chill at least 30 minutes

 


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