Shrimp Louie Salad

Shrimp Louie Salad

constituents

For the Salad

• 1 pound cooked large shrimp, hulled and deveined
• 4 mugs romaine lettuce, diced
• 2 hard- boiled eggs, sliced
• 1 mug cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 mug red onion, thinly sliced
• 1/4 mug black olives, sliced( voluntary)
• 2- 3 radishes, thinly sliced( voluntary)
• Lemon wedges for garnish
• 1 teaspoon finely diced fresh parsley( voluntary) For the Louie Dressing
• 1 mug mayonnaise
• 1/4 mug ketchup
• 1 teaspoon fresh bomb juice
• 1 teaspoon red wine ginger
• 2 ladles Worcestershire sauce
• 1 tablespoon set horseradish( voluntary for a little heat)
• 1 tablespoon sweet fix relish
• swab and lately base black pepper, to taste
• gusto hot sauce( voluntary) Instructions

1. In a small coliseum, whisk together mayonnaise, ketchup, bomb juice, red wine ginger, Worcestershire sauce, horseradish( if using), sweet fix relish, swab, black pepper, and hot sauce( if using) until well combined. Set away.
2. On a large serving server or existent plates, spread out the diced romaine lettuce.
3. Arrange the cooked shrimp on top, followed by sliced eggs, cherry tomatoes, avocado, cucumber, red onion, black olives( if using), and radishes( if using).
4. mizzle with the Louie dressing or serve it on the side.
5. Garnish with bomb wedges and fresh parsley( if using). Serve incontinently and enjoy!