Description

Craving a fresh, vibrant salad with a touch of elegance? Grilled Shrimp Louie is the perfect dish! This classic seafood salad features succulent grilled shrimp atop crisp romaine, creamy avocado, juicy tomatoes, and hard-boiled eggs, all drizzled with a tangy, homemade Louie dressing that’s a zesty blend of mayonnaise, ketchup, and spices. Ideal for summer lunches, dinner parties, or a light yet satisfying meal, this salad is as beautiful as it is delicious.

Ingredients

Dressing

Mayonnaise (1 cup): Forms the creamy base of the Louie dressing.
Ketchup (⅓ cup): Adds tangy sweetness and a pinkish hue.
Creme Fraiche (¼ cup): Contributes a rich, slightly tangy depth.
Lemon Juice (1 tbsp, freshly squeezed): Brightens the dressing with acidity.
Apple Cider Vinegar (1 tsp): Enhances tanginess and balances sweetness.
Brown Sugar (1 tsp, packed): Provides a subtle sweetness to round out flavors.
Paprika (1 tsp): Adds a mild smokiness and color.
Kosher Salt (¼ tsp, or to taste): Balances and enhances flavors.
Cayenne Pepper (⅛ tsp): Offers a gentle heat for complexity.
Worcestershire Sauce (½ tsp): Infuses umami and savory notes.
Green Onion (2 tbsp, minced): Adds a fresh, mild onion flavor.
Fresh Parsley (2 tbsp, chopped): Brings a bright, herbaceous finish.

Grilled Shrimp

Olive Oil (1 tbsp): Coats shrimp for grilling and adds richness.
Lemon Juice (½ lemon, juiced): Brightens and tenderizes the shrimp.
Medium Shrimp (2 lb, uncooked, peeled, deveined, tails intact): Provide sweet, succulent protein; tails add elegance.
Kosher Salt (1 tsp): Seasons the shrimp for balanced flavor.
Smoked Paprika (¼ tsp): Adds a smoky, subtle warmth.

Salad

Romaine Lettuce (1 heart, chopped): Offers a crisp, refreshing base.
Cherry Tomatoes (8, halved): Add juicy, sweet bursts.
Avocado (1, peeled, pitted, thinly sliced): Contributes creamy richness.
Hard-Boiled Eggs (4, halved): Provide protein and a classic Louie element.

Substitutions and Variations

Mayonnaise: Use Greek yogurt or vegan mayo for a lighter or dairy-free dressing.
Creme Fraiche: Swap for sour cream or plain yogurt.
Shrimp: Replace with grilled scallops, crab meat, or tofu for a vegetarian option.
Romaine: Use butter lettuce, mixed greens, or spinach for a different base.
Cherry Tomatoes: Substitute with grape tomatoes or diced heirloom tomatoes.
Avocado: Omit or replace with cucumber slices for a lighter texture.
Gluten-Free: Ensure Worcestershire sauce is gluten-free.
Add-Ins: Include radish slices, cucumber, or crumbled bacon for extra flavor.
Spicy Twist: Increase cayenne to ¼ tsp or add a dash of hot sauce to the dressing.

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Instructions

Make the Dressing:
- In a medium bowl, combine 1 cup mayonnaise, ⅓ cup ketchup, ¼ cup creme fraiche, 1 tbsp freshly squeezed lemon juice, 1 tsp apple cider vinegar, 1 tsp packed brown sugar, 1 tsp paprika, ¼ tsp kosher salt, ⅛ tsp cayenne pepper, ½ tsp Worcestershire sauce, 2 tbsp minced green onion, and 2 tbsp chopped fresh parsley.
- Whisk until smooth and well combined.
- Cover and refrigerate for 2–3 hours to chill thoroughly and meld flavors.
Prepare the Shrimp:
- Just before grilling, toss 2 lb peeled and deveined medium shrimp with 1 tbsp olive oil, juice from ½ lemon, 1 tsp kosher salt, and ¼ tsp smoked paprika in a large bowl.
- Gently mix to coat the shrimp evenly.
Grill the Shrimp:
- Preheat an outdoor grill to high heat (400–450°F/200–230°C) and lightly oil the grate.
- Grill the shrimp over hot coals or direct heat for about 2 minutes per side, until pink, opaque, and slightly charred.
- Transfer to a dish and refrigerate for about 30 minutes to chill. Keep tails on for presentation or remove as preferred.
Assemble the Salad:
- Divide 1 chopped heart of romaine lettuce among 4 serving bowls or plates.
- Arrange 8 halved cherry tomatoes, 1 thinly sliced avocado, and 4 halved hard-boiled eggs evenly over the lettuce in each bowl.
- Season the vegetables lightly with salt and pepper to taste.
Add Dressing and Shrimp:
- Ladle ¼–½ cup of chilled Louie dressing over the vegetables in each bowl, ensuring even coverage.
- Top each salad with chilled grilled shrimp, dividing evenly (about 8–10 shrimp per serving).
- Sprinkle with additional minced green onions for garnish.
- Drizzle extra dressing over the shrimp if desired, or serve on the side.
Serve:
- Serve immediately for the freshest flavor and texture, ensuring the shrimp and dressing are chilled.

Cooking Tips

Chill Thoroughly: Refrigerate the dressing for at least 2 hours to enhance flavor; chilling the shrimp ensures a refreshing salad.
Even Grilling: Skewer shrimp or use a grill basket to prevent slipping through grates and ensure even cooking.
Perfect Hard-Boiled Eggs: Boil eggs for 10–12 minutes, then cool in ice water for easy peeling.
Prevent Soggy Salad: Add dressing just before serving to keep lettuce crisp.
Taste Dressing: Adjust salt, cayenne, or lemon juice in the dressing to suit your preference before chilling.