Grilled Shrimp Louie Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a succulent and flavorful protein.

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

Cherry tomatoes: Halved for a burst of juicy sweetness.

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

Hard-boiled eggs: Chopped to add a rich, savory element.

Red onion: Thinly sliced for a bit of sharpness and crunch.

Mayonnaise: Forms the base of the Louie dressing, adding creaminess.

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

Lemon juice: Provides acidity to balance the flavors in the dressing.

Worcestershire sauce: Adds depth and umami to the dressing.

Hot sauce: Gives the dressing a bit of a kick.

Parsley: Freshly chopped to add a burst of herbal freshness.

Salt and pepper: To taste, enhancing all the flavors in the dish.

When grilling shrimp, ensure they are evenly coated with a light layer of olive oil and a pinch of salt and pepper before placing them on the grill. This helps to prevent sticking and enhances the flavor. Use a skewer or grill basket to keep the shrimp from falling through the grates. Grill them over medium-high heat for 2-3 minutes on each side until they turn opaque and have a slight char. This technique ensures perfectly cooked, juicy shrimp for your Grilled Shrimp Louie.

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

• romaine lettuce - Substitute with butter lettuce: Butter lettuce has a soft texture and mild flavor that complements the other ingredients well.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an easy swap.

• avocado - Substitute with mango: Mango adds a sweet and creamy texture, providing a unique twist to the dish.

• hard-boiled eggs - Substitute with tofu: Firm tofu can mimic the texture of hard-boiled eggs and adds a protein boost.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of red onions for a subtler taste.

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

• ketchup - Substitute with tomato paste: Tomato paste offers a richer tomato flavor and can be sweetened to taste.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a suitable replacement.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds a savory umami flavor, though it is less complex than Worcestershire sauce.

• hot sauce - Substitute with sriracha: Sriracha offers a similar level of heat with a slightly different flavor profile.

• fresh parsley - Substitute with cilantro: Cilantro adds a fresh, herbaceous note that complements the other ingredients.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• 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 to maintain the best texture and flavor. Place the shrimp in an airtight container.
• For the salad, keep the romaine lettuce, cherry tomatoes, avocado, hard-boiled eggs, and red onion in a separate airtight container. This prevents the lettuce from wilting and the avocado from browning.
• Store the louie dressing in a small, airtight container. This keeps it fresh and prevents it from making the salad soggy.
• When ready to serve, reheat the shrimp gently in a skillet over medium heat for a few minutes until warmed through. Avoid microwaving as it can make the shrimp rubbery.
• Combine the salad ingredients, add the reheated shrimp, and drizzle with the louie dressing just before serving.
• If you need to freeze the shrimp, place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. This prevents the shrimp from sticking together.
• Do not freeze the salad ingredients or the louie dressing as they do not thaw well and can lose their texture and flavor.
• Label all containers with the date to keep track of freshness. The shrimp can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 months.

• Preheat your oven to 350°F (175°C). Place the grilled shrimp on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 5-7 minutes or until warmed through.
• For a quicker method, use a microwave. Place the grilled shrimp on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they don't overcook.
• To reheat the louie dressing, place it in a small saucepan over low heat, stirring occasionally until warmed. Be careful not to overheat as it may separate.
• For the romaine lettuce, cherry tomatoes, avocado, hard-boiled eggs, and red onion, it's best to keep them cold. If you prefer them slightly warmed, you can place them in a bowl and let them sit at room temperature for about 15-20 minutes before serving.
• If you have leftover grilled shrimp louie already mixed together, you can reheat it gently in a skillet over medium-low heat. Stir occasionally to ensure even heating and to prevent the avocado and eggs from becoming too mushy.

• Grill: Used to cook the shrimp, providing a smoky flavor and char marks.

• Tongs: Essential for flipping the shrimp on the grill without piercing them.

• Mixing bowl: Needed to combine the ingredients for the Louie dressing.

• Whisk: Used to thoroughly mix the Louie dressing ingredients until well combined.

• Large bowl: For combining the romaine lettuce, cherry tomatoes, avocado, hard-boiled eggs, and red onion.

• Cutting board: Provides a stable surface for chopping the romaine lettuce, slicing the avocado, and preparing other ingredients.

• Chef's knife: Essential for chopping and slicing the vegetables and other ingredients.

• Measuring cups: Used to measure out the mayonnaise, ketchup, and other dressing ingredients accurately.

• Measuring spoons: Needed for measuring smaller quantities of ingredients like lemon juice, Worcestershire sauce, and hot sauce.

• Serving utensils: For tossing the salad and serving it once it's ready.

Pre-make the dressing: Whisk together the mayonnaise, ketchup, lemon juice, worcestershire sauce, hot sauce, and parsley ahead of time and store in the fridge.

Pre-chop ingredients: Chop the romaine lettuce, cherry tomatoes, avocado, hard-boiled eggs, and red onion in advance and keep them in separate containers.

Use pre-cooked shrimp: Buy pre-cooked, peeled, and deveined shrimp to skip the grilling step.

Batch cook eggs: Hard-boil a batch of eggs at the beginning of the week for quick use in recipes.

Organize your workspace: Arrange all ingredients and utensils before you start to streamline the process.