Name: Grilled Shrimp Louie
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Mayonnaise - 1 cup; Ketchup - ⅓ cup; Creme fraiche - ¼ cup; Freshly squeezed lemon juice - 1 tablespoon; Apple cider vinegar - 1 teaspoon; Packed brown sugar - 1 teaspoon; Paprika - 1 teaspoon; Kosher salt, or to taste - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Worcestershire sauce - ½ teaspoon; Minced green onion - 2 tablespoons; Chopped fresh parsley - 2 tablespoons; Olive oil - 1 tablespoon; Lemon, juiced - ½; Uncooked medium shrimp - peeled and deveined, tails left intact - 2 pounds; Kosher salt - 1 teaspoon; Smoked paprika - ¼ teaspoon; Heart of romaine lettuce, chopped - 1; Cherry tomatoes, halved - 8; Avocado - peeled, pitted, and thinly sliced - 1; Hard-boiled eggs, halved - 4

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Shrimp Louie

1. Mayonnaise - 1 cup

2. Ketchup - ⅓ cup

3. Creme fraiche - ¼ cup

4. Freshly squeezed lemon juice - 1 tablespoon

5. Apple cider vinegar - 1 teaspoon

6. Packed brown sugar - 1 teaspoon

7. Paprika - 1 teaspoon

8. Kosher salt, or to taste - ¼ teaspoon

9. Cayenne pepper - ⅛ teaspoon

10. Worcestershire sauce - ½ teaspoon

11. Minced green onion - 2 tablespoons

12. Chopped fresh parsley - 2 tablespoons

13. Olive oil - 1 tablespoon

14. Lemon, juiced - ½

15. Uncooked medium shrimp - peeled and deveined, tails left intact - 2 pounds

16. Kosher salt - 1 teaspoon

17. Smoked paprika - ¼ teaspoon

18. Heart of romaine lettuce, chopped - 1

19. Cherry tomatoes, halved - 8

20. Avocado - peeled, pitted, and thinly sliced - 1

21. Hard-boiled eggs, halved - 4

How to cook deliciously - Grilled Shrimp Louie

1. Stage

Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.

2. Stage

Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.

3. Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

4. Stage

Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.

5. Stage

Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired. Chef John