Shrimp Louis
Louis Dressing
3/4 cup mayonnaise
1-2 tablespoons ketchup
2 teaspoons scallions
2 tablespoons bell pepper, chopped
1 teaspoon fresh lemon juice
1 teaspoon fresh Italian herbs
2 hard-boiled eggs, chopped
Salad
6-8 ounces jumbo shrimp, cooked
2-2 1/2 cups baby spinach lettuce, chopped
1/2 cup avocado, slices
1/2 cup tomatoes, slices
Lemon slices (for garnish)
Parmesan cheese shavings (optional)
In a bowl, mix all salad ingredients. Keep it chunky after folding in eggs. Chill in fridge for at least one hour.
When ready to make your shrimp salad, remove tails from shrimp (get from your butcher) and add to dressing. Mix well. Place spinach on plates, top with shrimp. Place avocados, tomatoes, avocado, tomatoes nicely around the mound. Garnish with lemon and cheese.
Serve with slices of warm artisan French bread. Serves three to four.
Iceberg lettuce is more classic but spinach is better for you. This salad with roots in California by a variety of chefs in the 20th century, is easy to put together and fail-proof, whether you're trying to impress your neighbors with a good meal or make yourself smile while the weather is still warm and that summer feeling is lingering in the air.
After your fish salad, dish up sliced apples and cheddar cheese with iced tea and citrus slices to keep it healthy.
Yes, scones and fresh baked goods are coming soon as fall arrives!
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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