Shrimp Louis Salad

John Ramos Bell
Plaza Bistro Cook

Hosted by Chef Cosmin Barbu

Ingredients

• Shrimp 6-8 pieces of 32-40 sized shrimp (or whatever is available)
• Romaine lettuce
• Roma tomato
• Avocado
• Celery
• Hard boiled egg
• 1000 Island dressing (or other favorite)

Step by Step

• Rough chop the romaine – Large squares
• Save the avocado and egg for last
• Slice or dice the tomato – based on what you like
  Half in the salad, half set aside to use as garnish
• Slice or dice the celery – on the bias makes it pretty
• Turn on your burner to medium heat and drizzle EVOO
• Add 6-8 pieces of shrimp to the skillet
• Add the dressing – 1000 Island Dressing by default
  • Make your own:  2 TBL mayo, 1 TBL ketchup and 1 tBL pickle relish
• Toss the dressing with your lettuce and put onto the plate
• Fan the avocado slices on one side of the plate
• Quarter your egg and display on the other side
• Add shrimp centered as much as possible
• Fill any blank space with the diced tomato pieces