Grilled Shrimp Louie Recipe

Shrimp: Large shrimp, peeled and deveined, are the star of this dish, providing a succulent and juicy protein.

Olive oil: Used to coat the shrimp before grilling, adding a rich flavor and helping to prevent sticking.

Romaine lettuce: Provides a crisp and refreshing base for the salad.

Cherry tomatoes: Halved for a burst of sweetness and color.

Avocado: Sliced for a creamy texture that complements the other ingredients.

Hard-boiled eggs: Quartered to add protein and a rich, satisfying element to the salad.

Mayonnaise: Forms the base of the louie dressing, adding creaminess and body.

Ketchup: Adds a touch of sweetness and tang to the dressing.

Lemon juice: Provides acidity and brightness to balance the dressing.

Worcestershire sauce: Adds depth and umami to the dressing.

Prepared horseradish: Gives the dressing a bit of a kick and a unique flavor.

Chives: Freshly chopped to add a mild onion flavor and a pop of color.

Paprika: Adds a subtle smokiness and color to the dressing.

Salt and pepper: Essential for seasoning the shrimp and the dressing to taste.

When grilling shrimp, ensure they are evenly coated with olive oil and seasoned with salt and pepper. This helps to prevent sticking and enhances flavor. Use a grill basket or skewers to make flipping easier and to prevent the shrimp from falling through the grates. Cook the shrimp just until they turn opaque and have a slight char, about 2-3 minutes per side, to maintain their juicy texture. For the Louie dressing, whisk the mayonnaise, ketchup, lemon juice, worcestershire sauce, horseradish, chives, and paprika until smooth to ensure a well-emulsified and flavorful dressing.

• large shrimp - Substitute with large scallops: Scallops have a similar texture and mild flavor, making them a good alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for grilling.

• romaine lettuce - Substitute with butter lettuce: Butter lettuce has a soft texture and mild flavor, which works well in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them a good alternative.

• avocado - Substitute with mango: Mango provides a creamy texture and a sweet flavor that complements the salad.

• hard-boiled eggs - Substitute with soft-boiled eggs: Soft-boiled eggs offer a runny yolk that adds richness to the salad.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with fewer calories and more protein.

• ketchup - Substitute with tomato paste: Tomato paste offers a concentrated tomato flavor with less sugar.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds a savory umami flavor, though it is slightly different in taste.

• prepared horseradish - Substitute with wasabi paste: Wasabi paste offers a similar spicy kick, though it is more intense.

• chopped fresh chives - Substitute with green onions: Green onions provide a similar mild onion flavor and can be used in the same way.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor while maintaining the same color and mild heat.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different texture.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.

• Store the grilled shrimp separately from the salad ingredients. Place the shrimp in an airtight container and refrigerate for up to 3 days.

• For the salad components like romaine lettuce, cherry tomatoes, avocado, and hard-boiled eggs, store them in separate containers to maintain their freshness. The avocado should be sprinkled with a bit of lemon juice to prevent browning.

• The louie dressing can be stored in a small airtight container in the refrigerator for up to 1 week. Give it a good stir before using it again.

• If you plan to freeze the shrimp, place them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen shrimp to a freezer-safe bag or container. They can be frozen for up to 2 months.

• To thaw frozen shrimp, place them in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• When ready to serve, reheat the shrimp gently in a skillet over medium heat until warmed through. Avoid overcooking to maintain their texture.

• Assemble the salad fresh each time you serve it. This ensures that the lettuce remains crisp and the avocado stays vibrant.

• If you have leftover assembled salad, store it in an airtight container in the refrigerator. Consume within 1 day for the best quality.

• Preheat your oven to 350°F (175°C). Place the leftover grilled shrimp on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until warmed through. Be careful not to overcook, as shrimp can become rubbery.

• For a quicker method, use a microwave. Place the grilled shrimp on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• To reheat the louie dressing, place it in a microwave-safe bowl and heat on low power for 20-30 seconds, stirring halfway through. Alternatively, you can warm it gently in a small saucepan over low heat, stirring constantly.

• The romaine lettuce, cherry tomatoes, avocado, and hard-boiled eggs are best served cold. If you prefer them warm, you can briefly toss them in a skillet over low heat for 1-2 minutes, but be cautious as they can become mushy.

• If you have an air fryer, preheat it to 350°F (175°C) and place the grilled shrimp in the basket. Heat for about 3-4 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and reheat the grilled shrimp for 2-3 minutes, turning occasionally until warmed through.

• If you have a steamer, you can use it to gently reheat the grilled shrimp. Place the shrimp in the steamer basket and steam for about 2-3 minutes until heated through. This method helps retain moisture and prevents overcooking.

• Grill: Used to cook the shrimp to perfection, giving them a smoky flavor and beautiful grill marks.

• Tongs: Essential for flipping the shrimp on the grill without piercing them, ensuring even cooking.

• Mixing bowl: Needed to whisk together the Louie dressing ingredients until smooth.

• Whisk: Used to combine the dressing ingredients thoroughly, ensuring a smooth and creamy consistency.

• Cutting board: Provides a stable surface for chopping the romaine lettuce, halving the cherry tomatoes, slicing the avocado, and quartering the hard-boiled eggs.

• Chef's knife: Essential for chopping and slicing all the salad ingredients with precision.

• Measuring spoons: Used to measure out the exact amounts of olive oil, lemon juice, Worcestershire sauce, horseradish, and paprika for the recipe.

• Measuring cups: Needed to measure the mayonnaise and ketchup accurately for the Louie dressing.

• Platter: Used to arrange the lettuce, cherry tomatoes, avocado, hard-boiled eggs, and grilled shrimp for serving.

• Serving spoon: Useful for drizzling the Louie dressing over the salad evenly.

Pre-prep ingredients: Peel and devein the shrimp ahead of time, and store them in the fridge until ready to use.

Use pre-made dressing: If you're short on time, consider using a store-bought Louie dressing instead of making it from scratch.

Batch cook eggs: Hard-boil a batch of eggs at the beginning of the week to use in various recipes, including this one.

Chop vegetables in advance: Chop the lettuce, halve the cherry tomatoes, and slice the avocado ahead of time and store them in airtight containers.