Shrimp Louie Salad Recipe

Prepare hard‑boiled eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium heat, then remove from heat, cover, and let sit 10 minutes. Drain, cool under cold running water, peel and halve or quarter. Refrigerate until assembling.

Assemble greens and vegetables

In a large bowl, combine shredded iceberg and mixed salad greens. Scatter halved grape tomatoes over the greens. If using avocado, slice just before serving and set aside to avoid browning.

Make a poaching liquid: in a medium saucepan combine water, white wine (if using), bay leaf, peppercorns, and lemon slices. Bring to a gentle simmer over medium heat.

Add shrimp: once the liquid is simmering (not a rolling boil), add the shrimp in a single layer. Poach 2–3 minutes for large shrimp, until shrimp are opaque and just firm. Do not overcook.

Shock and chill shrimp: immediately transfer shrimp to a bowl of ice water to stop cooking. When chilled (about 2 minutes), drain well and pat dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp black pepper while still slightly damp so seasoning adheres.

Whisk dressing: in a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 1/2 tsp hot sauce (if using), 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.

Adjust consistency and taste: if the dressing is very thick, whisk in up to 1 tbsp heavy cream or buttermilk to reach a pourable but still creamy consistency. Taste and adjust lemon, horseradish, or hot sauce as desired.

Prepare bread: preheat a skillet or grill pan over medium heat. Spread softened butter on one side of each bread plank and brush the other side lightly with olive oil.

Toast: place bread butter-side down in the hot skillet and toast until golden brown and crisp, 2–3 minutes. Flip and toast the other side 1–2 minutes. Optionally rub the warm toast with the cut side of a garlic clove for subtle garlic flavor. Keep warm.

Dress the greens: toss the combined greens and tomatoes lightly with about half of the Moreau dressing (reserve remaining dressing to serve). Start with 2–3 tablespoons and add more to taste—salad should be coated but not drenched.

Plate: divide dressed greens among 4 plates or arrange family‑style on a large platter. Arrange chilled shrimp on top of each portion in a fan or mound. Nestle hard‑boiled egg halves and avocado slices around the shrimp.

Add toast planks and garnish: place 1 toast plank alongside each portion (or on the platter). Sprinkle sliced chives and capers over the shrimp and eggs, dust a little paprika over the eggs if desired. Serve lemon wedges on the side and pass additional Moreau dressing.