Although the Shrimp Louie salad has murky origins—it’s believed to have been invented in San Francisco in the early 1900s—it’s clear this classic dish has staying power. For our version, we give shrimp the smoky treatment with paprika, pepper, salt, and a coating of Sir Kensington’s Special Sauce. Artfully arranged on a bed of greens alongside hard-boiled eggs, creamy avocado, juicy tomatoes, and more, it’s a filling meal any day of the week.
Yield: 3 to 4 servings
Active Time: 20 minutes
Total Time: 32 minutes
For the shrimp:
½ pound medium shrimp (16/20 size), peeled and deveined
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon smoked paprika
1 lemon, halved
1 tablespoon Sir Kensington’s Special Sauce
For the salad:
1 head romaine, shredded and washed
¼ cup Sir Kensington’s Special Sauce
2 hard-boiled eggs, halved
4 radishes, thinly sliced
3 green onions, thinly sliced
1 avocado, cubed
½ cup cherry tomatoes, halved
Make the shrimp:
Place shrimp in a large bowl and toss with oil, salt, pepper, and paprika. Heat a cast-iron pan over high heat and nestle shrimp inside, along with the lemon (cut-side down). Cook until shrimp are pink and translucent, about 2 minutes. Flip and continue cooking for another minute. Remove shrimp to a bowl and squeeze charred lemon over the top. Toss with special sauce and let cool.
Make the salad:
Toss lettuce with special sauce and arrange on a platter. Top with grilled shrimp, hard-boiled eggs, radishes, green onion, avocado, and cherry tomatoes.
Recipe credit: Angela Gaines
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