Go Back

Shrimp Louie Salad


  • 8 x-large shrimp per salad peeled and grilled
  • shredded head lettuce
  • romaine lettuce washed and cut in thin strips like the head lettuce
  • 1 c. grape tomatoes halved
  • 1/2 small red onion sliced very thin
  • 2 mini bell peppers orange, red or yellow
  • 2 hard boiled eggs finely chopped
  • 1/2 lb. bacon chopped and fried
  • 1 baby cucumber thinly sliced or regular cucumber
  • black olives or green pimento stuffed (I used kalamata and they were really salty)
  • 1 avocado sliced thin or cubed
  • lemon wedges for garnish
  • Louie  Dressing recipe beow


  1. Sprinkle the shrimp with salt and pepper or any other seafood type rub. I used a Citrus Lime Rub that I had from Williams Sonoma.  Put 4 shrimp per skewer. Grill or cook in a skillet until pink. Set aside.
  2. To plate the salad fill your plate with the shredded lettuce.  Start adding the other ingredients and top with grilled shrimp. Drizzle with dressing. Serve with lemon wedges and additional dressing on the side.
  3. Louie Dressing:
  4. 1 c. mayonnaise
  5. 1/2 c. heavy cream
  6. 2 Tbsp. flat leaf parsley
  7. 2 Tbsp. chili sauce
  8. 1 Tbsp. Worcestershire sauce
  9. 1 Tbsp. catsup
  10. 1/4 tsp. cayenne pepper
  11. 1 Tbsp. A-1 steak sauce
  12. 1 tsp. lemon juice
  13. salt and pepper to taste
  14. Combine all the ingredients for the dressing and blend until smooth. Chill until needed.