Shrimp Louie (gf) Recipe

Prepare eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 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, then peel and slice each egg into 6-8 slices. Set aside.

Prep produce

While eggs cook, wash and dry the romaine leaves thoroughly and chop or tear into bite-size pieces to equal about 6 cups. Core and dice the tomato into 1/2-inch pieces. Remove seeds and membranes from the green pepper and cut into thin strips or small dice. If using cucumber, peel (if desired) and thinly slice. Pit olives if needed and halve or leave whole, depending on preference.

Assemble base

Divide the romaine between 2 large plates or shallow bowls (about 3 cups per serving). Arrange tomato, green pepper, olives, cucumber (if using) in sections or scattered over the lettuce. Neatly fan the sliced hard-boiled egg over each salad. Mound about 6 ounces of bay shrimp on each plate (if shrimp are chilled, pat dry with a paper towel first). Sprinkle chopped parsley or chives over the top and place lemon wedges alongside.

In a medium bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons ketchup until smooth and uniformly colored. Stir in 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (if using), and 1 tablespoon dill pickle relish. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust: add more lemon for brightness, more horseradish for bite, or a pinch more salt as needed. If the dressing seems too thick, thin with 1–2 teaspoons of water or additional lemon juice until it reaches a pourable but creamy consistency.

Chill the dressing in the refrigerator for at least 10 minutes if time allows to let flavors meld. Give it a final whisk before using.

Spoon or drizzle 2–3 tablespoons of dressing over each plated salad, or serve the dressing on the side for guests to add as they wish. Optionally dust with a light sprinkle (about 1/8–1/4 teaspoon) of paprika and extra chopped chives for color.

Serve immediately with lemon wedges. Squeeze lemon over shrimp and salad if desired. Leftover dressing will keep covered in the refrigerator for up to 4 days; assembled salad is best eaten immediately to keep lettuce crisp.