Ingredients
Units
Scale
Dressing:
- 1 cup mayonnaise
- 3 Tbsp ketchup
- 1 Tbsp pickle relish
- 1 Tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp prepared horseradish
- 3/4 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- A few grinds of black pepper
Salad:
- 1 lb frozen jumbo shrimp, thawed
- 1 head romaine or red leaf lettuce, rinsed and chopped
- 2 hard-boiled eggs, sliced
- 1 avocado, sliced
- 1 or 2 tomatoes, cut into wedges
- Garnish: capers, chopped parsley
Instructions
- Make the dressing by combining all the dressing ingredients in a bowl. Stir well to combine. Refrigerate until ready to serve.
- Prepare an ice bath in a large bowl with ice cubes and cold water and set it to the side.
- Bring a pot of water to a boil. Cook the shrimp by plunging them into the boiling water for 2 to 3 minutes or until pink. Remove the shrimp from the hot water and immediately add to the ice bath to stop the cooking.
- Place the lettuce on a large platter or on 4 individual serving plates. Evenly distribute the sliced egg and sliced avocado. Add on the tomatoes.
- Pat the shrimp dry with paper towels. Add the shrimp to the salad platter or plates. Garnish with capers and parsley. Place in the fridge until ready to serve.
- Drizzle the salad with the dressing and eat!