Shrimp Louie Salad

Jess Damuck is a recipe developer, food stylist, and self-proclaimed salad freak. All of this shines through in her first book, published by Abrams, Salad Freak. Subtitled “recipes to feed a healthy obsession,” she is certainly not wrong. In this book, recipes range from the simple to the complex, and span meals from breakfast to dinner, even a late night snack.

There were quite a few recipes that immediately drew my attention, but I absolutely had to make this one first. This salad is wonderful and refreshing, and perfect for a summer lunch with the ladies, or dinner on the patio.

Shrimp Louie Salad
Edited for clarity

3 lemons
2 bay leaves
1 t. black peppercorns
1 lb. shrimp
2 large eggs

Two heads little gem lettuce*
1 cup cherry tomatoes
1 avocado
2 Persian cucumbers

¼ c. mayonnaise
1 t. tomato paste
1 t. white vinegar
1 t. Tabasco sauce
Kosher salt and freshly by pepper to taste

Fresh dill, for garnish

Prepare an ice bath. Fill a medium pot with water 2 to 3 inches below the rim and add 2 halved lemons, 2 bay leaves, and 1 teaspoon black peppercorns. Bring to a boil, then reduce to a gentle simmer. Add 1 pound of shrimp and cook until bright pink and cooked all the way through – six minutes for fresh, at about nine minutes right from frozen.

Transfer the shrimp to the ice bath and empty out the pot then refill it with fresh water and return to a boil. Add the eggs. Cook for 10 minutes, then transfer to the ice bath.

Separate the leaves of two heads lettuce and tear them into bite-size pieces; wash and spin dry.

Arrange the lettuce on serving plates or a large platter. Cut one cup cherry tomatoes in half. Cluster the tomatoes in one area of each salad plate, and scatter a few about the plate. Cut one avocado in half and remove the pit. Use a spoon to peel off the skin and cut each half into four wedges. Arrange on the plates. Slice two Persian cucumbers on the bias, and cluster in one section of each plate.

Peel the shrimp but leave their tails intact. Arrange the shrimp on the plates. Peel the eggs and cut into quarters. Arrange them on the plates. Pick some small pieces of dill to scatter around the plate, along with plenty of fresh pepper and lots of lemon wedges.

In a small bowl, combine ¼ c. mayonnaise, 1 teaspoon tomato paste, 1 teaspoon white vinegar, and 1 teaspoon Tabasco sauce, and season with salt and pepper. Transfer to a pretty little bowl for serving alongside the salad.

*Little Gem was not available in my area, so I substituted with spring mix. 

Disclaimer: I received a complimentary copy of Salad Freak from Abrams Publishing Company as part of being a member of #AbramsDinnerParty.

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