Shrimp Louie

INGREDIENTS:

Shrimp and Marinade:

1 lb medium shrimp, peeled and deveined, about about 20-25

1/2 tsp Tabasco, plus more for serving

1 Tbsp lemon juice

1/2 tsp garlic powder

1/2 tsp salt

2 Tbsp extra virgin olive oil

1/2 tsp Worcestershire

1 tsp honey

1/4 tsp paprika

Dressing:

1/2 cup mayonaise

1 Tbsp dijon

1/2 tsp lemon zest

3 1/2 tsp lemon juice, from one lemon

1/2 tsp Tabasco sauce

1 tsp honey

1/2 tsp Worcestershire

2 Tbsp capers, drained

1/4 tsp garlic powder

1/4 tsp paprika

Salad:

2-3 heads romaine lettuce, chopped about 8 cups (butter lettuce or mixed greens also work well)

4 Hard boiled eggs, halved

8 oz Cherry tomatoes, halved

1 large avocado, sliced

Capers, drained, for serving

Flaky Salt, for eggs

METHOD:

1.In a medium sized bowl, make the marinade by mixing together the Tabasco, lemon juice, garlic powder, salt, olive oil, Worcestershire, honey and paprika. Add the shrimp, toss to coat and set aside.

2.Add all of the dressing ingredients to the base of a food processor. Pulse to combine until mostly smooth.

3.Heat a large non-stick skillet over medium-high heat. Add the shrimp and cook until opaque and there are no more gray parts left, about 5-7 minutes. Transfer the shrimp to a plate to cool while preparing the salad.

4.Add the lettuce to a large bowl and toss with the dressing. Top with hard boiled eggs, cherry tomatoes, avocado slices, additional capers if desired and cooled shrimp.

5.Sprinkle the salad (especially the eggs) with flaky salt and freshly cracked pepper to taste.

Enjoy!