The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.
Preparation Time
15 mins
Cooking Time
4 mins
Total Time
19 mins
Calories
922 Calories
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.
Ingredients
1 cup mayonnaise
½ lemon, juiced
1 tablespoon olive oil
1 teaspoon paprika
2 tablespoons chopped fresh parsley
½ teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper
⅓ cup ketchup
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
¼ teaspoon smoked paprika
¼ teaspoon kosher salt, or to taste
¼ cup creme fraiche
2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
