A good Shrimp Louie salad recipe includes fresh shrimp, tomatoes and hard-boiled eggs topped with a classic Louie dressing, which generally uses mayonnaise and chili sauce as a base. Chippy's Fish and Drink in Ballard, Oregon and Southern food expert Diana Rattray provide examples.
Chippy's delivers a traditional dish with a modern presentation. For the dressing, whisk 1/4 cup mayonnaise, 1 tablespoon Heinz chili sauce and 2 teaspoons lemon juice. To create the salad base, chop 1 head of little gem or baby romaine lettuce into 1-inch chunks and toss with 2 teaspoons each olive oil and lemon juice. Add a pinch of kosher salt and spread the greens over an oval plate.
To build the salad, prepare the toppings and compose each into separate wedges on the lettuce. Press 6 ounces fresh bay shrimp to remove liquid. Rinse 15 grape tomatoes and slice 1/2 Persian or English cucumber into half moons. Dice 1/2 avocado and quarter 1 hard-boiled egg. Add 1 lemon cut into wedges and serve the dressing on the side.
Diane Rattray's version involves a traditional presentation. For the dressing, combine 1 cup mayonnaise and 2 tablespoons each chili sauce and chopped parsley. Add 1 tablespoon each steak sauce, ketchup and Worcestershire. Chill until ready to serve.
For the salad, arrange romaine leaves on a plate. Place 2 cups cooked, peeled and deveined shrimp on the lettuce. Add 8 tomato wedges, 2 hard-boiled eggs, a few black olives and lemon wedges. Pour the dressing and serve.