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See all the Luncheon Menus 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.
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Poach unpeeled shrimp in water with a tablespoon or so of white
wine, lemon slices or ground seafood seasonings
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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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