Grilled Shrimp Louie

Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.

• Preparation Time: 15 mins
• Cooking Time: 4 mins
• Total Time: 19 mins
• Calories: 922 Calories

Ingredients

• 1 cup mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 2 tablespoons minced green onion
• 8 cherry tomatoes, halved
• 1 teaspoon packed brown sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon apple cider vinegar
• 2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
• 1 heart of romaine lettuce, chopped
• 1 avocado - peeled, pitted, and thinly sliced
• 4 hard-boiled eggs, halved
• 0.5 lemon, juiced
• 0.125 teaspoon cayenne pepper
• 0.5 teaspoon Worcestershire sauce
• 0.25 teaspoon smoked paprika
• 0.33333334326744 cup ketchup
• 0.25 cup creme fraiche
• 0.25 teaspoon kosher salt, or to taste

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.