Description
This Grilled Shrimp Louie recipe features tender shrimp grilled to perfection and served atop a fresh salad of mixed greens, cucumber, and cherry tomatoes, dressed with a creamy, tangy Louie dressing. Elegant and flavorful, this dish combines smoky grilled seafood with crisp vegetables and a zesty sauce, perfect for a light yet satisfying meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
Louie Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
Salad
- 2 hard-boiled eggs, chopped
- 1 small cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2 cups mixed salad greens
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, ensuring it reaches the perfect temperature to cook shrimp quickly and evenly without overcooking.
- Prepare the Shrimp: Toss the peeled and deveined large shrimp with olive oil, salt, and pepper, coating them evenly for flavor and preventing sticking.
- Grill the Shrimp: Place the shrimp on the grill, cooking for 2-3 minutes on each side until they turn pink and opaque, indicating they are perfectly cooked.
- Make the Dressing: While the shrimp grill, combine mayonnaise, sour cream, ketchup, fresh lemon juice, Worcestershire sauce, and optional hot sauce in a bowl, mixing thoroughly to create a creamy, tangy Louie dressing.
- Assemble the Salad: In a large bowl, toss together the mixed salad greens, sliced cucumber, and halved cherry tomatoes for a fresh, crisp base.
- Add Shrimp and Dressing: Arrange the grilled shrimp on top of the tossed salad, then drizzle generously with the prepared Louie dressing to enhance all the flavors.
- Garnish and Serve: Sprinkle the chopped hard-boiled eggs over the salad for added texture and protein, then serve immediately to enjoy the combination at its freshest.
Notes
- For best results, ensure the shrimp are deveined and peeled before grilling.
- If you prefer a spicier dressing, increase the amount of hot sauce according to taste.
- Hard-boil the eggs ahead of time to save preparation time.
- You can substitute mixed greens with your favorite salad greens like romaine or arugula.
- Serve this salad chilled or at room temperature for the best flavor.
