Shrimp Louis

4.2(28)

A new version of the crab classic, this shrimp salad is great for lunch or dinner. Serve it with artisanal breads like walnut, olive or roasted garlic; then complete the meal with angel food cake, whipped cream and fresh raspberries.

by Epicurious·published 2004-08-20

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Servings

Makes 2 servings (can be doubled)

Total time

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Calories / serving

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Ingredients (9)

serves

1/4 cup mayonnaisemayonnaise
2 tablespoons purchased chili sauce
1 tablespoon Dijon mustarddijon-mustard
1 tablespoon fresh lemon juicelemon-juice
1 teaspoon grated lemon peellemon
4 cups mixed baby greensmixed-greens
1 avocado, peeled, halved, pittedavocado
10 cooked peeled deveined extra-large shrimpshrimp
1 green onion, finely choppedscallion

Instructions (1 steps)

01Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.

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