Shrimp Louie Recipe

Romaine

Wash the romaine lettuce thoroughly under cold water, shake off excess water or use a salad spinner, then dry. Chop or tear into 1- to 2-inch pieces and place in a large salad bowl or divide evenly among 2 to 4 serving plates (depending on desired presentation).

Hard-boiled eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and slice into halves or quarters. Arrange egg slices on the lettuce.

Vegetables & olives

Core and seed the tomato and cut into wedges or 1/2-inch slices. Thinly slice the green bell pepper into rings or strips. Slice the black olives in half. Distribute tomato wedges, pepper slices, and olives evenly over the lettuce and around the eggs.

Shrimp

If shrimp are refrigerated, drain and pat dry with paper towels. Scatter the bay shrimp over the salad evenly. If shrimp are frozen, thaw in cold water, drain well and pat dry before using.

In a small bowl, whisk together mayonnaise, ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper until smooth.

Whisk in 1 tablespoon cold water a little at a time to thin the dressing to a pourable consistency. Taste and adjust seasoning — add more lemon juice for brightness, more horseradish for heat, or a pinch more salt if needed.

Drizzle the Louie dressing over the assembled salad, or serve the dressing on the side for guests to add themselves. Lightly dust the top with paprika and sprinkle chopped chives or parsley over the salad for color.

Serve immediately while eggs and shrimp are chilled but not cold-stiff. Provide extra lemon wedges and salt and pepper at the table if desired.