Grilled Shrimp Salad with Louie Dressing

This salad is simple to make when you’re in a hurry to get dinner on the table.  The only thing you need to plan ahead for is to be sure the shrimp are peeled, deveined, and defrosted; the rest is a cinch.  Also, make sure you have a grill basket for cooking the shrimp on the grill.  Louie dressing was very popular in California where I grew up and was served at many restaurants with crab and shrimp.  Here’s how to make it:  

Start by taking  2 pounds of raw, peeled, deveined, and defrosted shrimp; I used 16-20.  Place the peeled shrimp into a large bag or bowl and add 1/4 cup olive oil to coat the shrimp.  Sprinkle the shrimp all over with 3 tablespoons of chili powder and two teaspoons of salt.  Mix the shrimp well to coat with the olive oil and seasoning and set aside.  

Next, make the dressing.  Mix together well, 1 cup of mayonnaise, 1/4 cup of chili sauce, 1 teaspoon of fresh lemon juice, 1/2 teaspoon of salt, 1 teaspoon of Worcestershire sauce and place in the refrigerator until ready to serve the salad. 

Now, chop 2 heads of romaine, 4 roma tomatoes, and slice 4 large radishes,  one large English cucumber, and place in a large bowl.  You can serve the dressing on the side however, it is best to toss it into the salad and mix well before plating, and then place the grilled shrimp on top.

Once you have your vegetables chopped, start the grill and heat to high, 400-450 degrees.  Once grill is real hot, place the shrimp into a grill basket and place on the grill, tossing often to ensure even browning and prevent them from burning.

Once shrimp is done, and browned on the edges, remove the shrimp from the grill basket and place in a bowl or on a platter.  Next, mix the dressing into the lettuce, tomatoes, and cucumbers and toss until well coated.  Place salad in large bowls or on plates and top with the grilled shrimp.  Crusty garlic bread goes well with this salad.  A crisp white wine also pairs well with this dish.  Enjoy and happy cooking!

Prep Time:  15 min                                               Cooking Time: 10-15 min

Difficulty: Easy                                                      Servings: 4

Ingredients:

For the shrimp:

Large grill basket

2 pounds peeled & deveined shrimp (I used 16-20)

1/4 cup olive oil

3 tablespoons chili powder

2 teaspoons salt

For the Salad:

2 heads romaine lettuce chopped

4 Roma tomatoes chopped

4 large radishes thinly sliced

1 large English cucumber sliced

Louie Dressing:

1 cup mayonnaise

1/4 cup chili sauce

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon salt

1 teaspoon Worcestershire sauce