The Shrimp Louie at LuLu’s is fantastic! The long-time chef at LuLu’s, is Cory. His recipe for the thousand island dressing, is hands down, the best I’ve ever had! I would never insult him by asking him for the recipe, so I’ll just have to use my mom’s…which is pretty damn good!
Ruthie’s Grilled Shrimp Louie
Dressing:
⅓ cup ketchup
¼ cup sweet pickle relish
Juice from one lemon
1 teaspoon apple cider vinegar
1 teaspoon paprika
Kosher salt and fresh-ground pepper, to taste
⅛ teaspoon cayenne pepper
¼ teaspoon prepared horseradish
½ teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons chopped fresh parsley
Grilled Shrimp:
1 tablespoon olive oil
Juice from one lemon
2 pounds raw medium shrimp, peeled, de-veined, tails left intact
Kosher salt and fresh-ground pepper, to taste
¼ teaspoon smoked paprika
Salad:
1 heart of romaine lettuce, chopped
8 cherry tomatoes, halved
1 large cucumber, diced
1 small red onion, peeled, halved and sliced into half-moons
1 avocado – peeled, pitted, and thinly sliced
4 hard-boiled eggs, halved
Lemon wedges, for squeezing
1. Place mayonnaise, ketchup, relish, lemon juice, cider vinegar, paprika, salt and pepper, cayenne pepper, horseradish, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate for 2 hours
2. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Grill until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove the tails, or leave them on.
5. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, cucumber, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing and top with the shrimp and sliced green onions. Drizzle more dressing over the shrimp, if you like. Serve with lemon wedges.