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Featured Recipe Archives>
Shrimp Louie Salad
26 Jul 2007
The Front Door's SHRIMP LOUIE SALAD hasn't made it to our printed menu yet, but it's still a wildly popular lunch item available as a "special" almost every day of the week. Our version starts with a bed of fresh salad greens, which are topped with hard-boiled eggs, steamed fresh asparagus, black olives and a mound of boiled, peeled shrimp. The final touch is the classic Louie dressing, made from scratch, of course. This dressing works equally well on basic mixed greens, or as a dip for fresh veggies. It's simple to make and keeps for 4-5 days in the fridge.
LOUIE SALAD DRESSING
Mayonnaise 1-1/4 cup
Red Wine Vinegar 6 Tbsp.
Chile Sauce 2/3 cup
Garlic, minced 1 Tbsp.
Sugar 2 tsp.
Green Onion, chopped 2 stalks
Sweet Pickle Relish 1/2 cup
Blend all ingredients together in a food processor to combine completely. Small pieces of green onion and relish should remain visible. Chill until ready to use.
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