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

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