This refreshing shrimp Louie salad is reminiscent of our last trip to the Coast. Celebrate the Spring/Summer time with this simple yet classy shrimp salad.
1 Avocado 1 Butter lettuce 1 Hardboiled egg ¼ c. diced black olives ¼ c. cherry tomatoes ½ c. croutons
¼ c. EVK Salsa Hot 1 c. cooked Bay Shrimp ½ lemon - Lemon juice ¼ c. Mayonnaise 1 Radish sliced 1 Cucumber sliced
Mix all filling ingredients season to taste Cut avocado in ½, remove pit and skin Mound scoops of the bay shrimp salad on top of a halved avocado (i.e. split filling between the 2 halved avocados) Place each halved avocado on top of butter lettuce Complete the Louie salad with a sliced hardboiled egg, a handful of olives, cherry tomatoes, croutons, cucumber, sliced radish and slices of lemons Top with EVK Salsa Optional: serve with tortilla chips and lemon wedges