Grilled Shrimp Louie Recipe

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

Olive oil: Used to coat the shrimp before grilling, adding a rich flavor and helping to prevent sticking.

Salt: Enhances the natural flavors of the shrimp and other ingredients.

Black pepper: Adds a mild heat and depth to the shrimp.

Mixed greens: A fresh and crisp base for the salad, providing a variety of textures and flavors.

Cherry tomatoes: Halved for easy eating, these add a burst of sweetness and color.

Cucumber: Sliced for crunch and a refreshing taste.

Eggs: Hard-boiled and quartered, they add richness and protein to the salad.

Mayonnaise: Forms the creamy base of the Louie dressing.

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

Lemon juice: Provides acidity and brightness to balance the dressing.

Worcestershire sauce: Adds a savory, umami depth to the dressing.

Hot sauce: Brings a bit of heat and spice to the dressing.

Capers: Small, tangy buds that add a burst of flavor to the dressing.

When grilling shrimp, ensure they are evenly coated with olive oil to prevent sticking to the grill. Use a grill basket or skewers to make flipping easier and to avoid losing any shrimp through the grates. For the louie dressing, whisk the mayonnaise thoroughly with the ketchup, lemon juice, worcestershire sauce, and hot sauce until smooth. Adding capers at the end will give the dressing a delightful burst of flavor.

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

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in grilling.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, which can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a unique twist to the dish.

• mixed greens - Substitute with arugula: Arugula has a peppery flavor that can add a bit of spice and complexity to the salad.

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

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can be used raw in salads, providing a slightly different but still refreshing flavor.

• eggs - Substitute with tofu: Firm tofu can be cubed and used in place of hard-boiled eggs for a plant-based protein option.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with added protein and less fat, making it a healthier alternative to mayonnaise.

• ketchup - Substitute with tomato paste: Tomato paste has a concentrated tomato flavor and can be sweetened slightly to mimic the taste of ketchup.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a slightly different but still refreshing citrus flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the complexity of Worcestershire sauce.

• hot sauce - Substitute with sriracha: Sriracha has a similar heat level and adds a bit of garlic flavor, making it a good alternative to traditional hot sauce.

• capers - Substitute with green olives: Chopped green olives can provide a similar briny flavor and texture to capers.

• Allow the grilled shrimp to cool completely before storing. This prevents condensation, which can make the shrimp soggy.

• Place the grilled shrimp in an airtight container. For best results, use a container that fits the shrimp snugly to minimize air exposure.

• Store the mixed greens separately in a salad spinner or a container lined with paper towels to absorb excess moisture and keep them crisp.

• Keep the louie dressing in a small, airtight jar or container. This will maintain its freshness and prevent it from soaking into the greens prematurely.

• Store the cherry tomatoes and cucumber slices in separate containers to prevent them from making the greens soggy.

• For the hard-boiled eggs, peel them and store in a covered container. If you prefer, you can also keep them unpeeled to maintain their freshness longer.

• When ready to serve again, reassemble the salad by placing the mixed greens on a platter, followed by the cherry tomatoes, cucumber slices, hard-boiled eggs, and grilled shrimp. Drizzle with the louie dressing just before serving.

• To freeze the grilled shrimp, lay them out on a baking sheet in a single layer and place in the freezer until they are solid. This prevents them from sticking together.

• Once frozen, transfer the grilled shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.

• The louie dressing can be frozen in small portions using an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag for easy portioning.

• When ready to use, thaw the grilled shrimp and louie dressing in the refrigerator overnight. Reheat the shrimp gently in a skillet or microwave to avoid overcooking.

• Assemble the salad as described above, using fresh mixed greens, cherry tomatoes, cucumber slices, and hard-boiled eggs.

• Preheat your oven to 350°F (175°C). Place the grilled shrimp on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• For a quicker method, use a skillet. Heat a small amount of olive oil over medium heat. Add the shrimp and sauté for 2-3 minutes, stirring occasionally, until they are heated through.

• If you prefer using a microwave, place the shrimp in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• To reheat the louie dressing, use a double boiler or a heatproof bowl set over a pot of simmering water. Stir occasionally until it reaches the desired temperature. Avoid microwaving the dressing as it may separate.

• For the mixed greens, cherry tomatoes, cucumber, and hard-boiled eggs, it's best to keep them cold. Simply reassemble the salad with the reheated shrimp and dressing right before serving.

• Grill: Used to cook the shrimp, giving them a smoky flavor and perfect char.

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

• Mixing bowl: Needed to toss the shrimp with olive oil, salt, and pepper, and to whisk together the louie dressing.

• Whisk: Used to combine the ingredients for the louie dressing until smooth.

• Cutting board: Provides a stable surface for slicing the cucumber and halving the cherry tomatoes.

• Knife: Necessary for slicing the cucumber, halving the cherry tomatoes, and quartering the hard-boiled eggs.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, mayonnaise, ketchup, lemon juice, worcestershire sauce, and hot sauce accurately.

• Platter: Used to arrange the mixed greens, cherry tomatoes, cucumber, hard-boiled eggs, and grilled shrimp for serving.

• Spatula: Helpful for transferring the grilled shrimp from the grill to the platter.

• Salad tongs: Useful for serving the salad once it’s assembled.

Preheat the grill: Preheat your grill while you prepare the shrimp to save time.

Use pre-cooked eggs: Buy pre-cooked hard-boiled eggs to skip the boiling and peeling steps.

Prep ingredients ahead: Chop vegetables and mix the louie dressing the night before.

Marinate in advance: Toss the shrimp with olive oil, salt, and pepper ahead of time and store in the fridge.

Use a grill basket: A grill basket can make flipping the shrimp quicker and easier.