Description
A delicious and vibrant salad featuring juicy grilled shrimp, fresh vegetables, and a tangy Louis dressing.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1.5 tbsp extra virgin olive oil
- 1.5 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1/8 tsp cayenne pepper
- 6 oz romaine lettuce, chopped
- 2 medium beets, roasted and cut into wedges
- 4 hard-boiled eggs, quartered
- 2 cups cherry tomatoes, halved
- 1 large avocado, sliced
- 1 cup black olives, drained
- 2 tbsp fresh parsley, finely chopped
- Louis dressing to taste
- 4 lemon wedges
Instructions
- Pat the peeled and deveined shrimp dry with paper towels to ensure they’ll get a nice sear on the grill.
- In a bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper to create a spice paste.
- Toss the shrimp in the spice mixture until evenly coated. Let sit for 5-10 minutes while preparing the grill.
- Arrange all fresh ingredients on serving plates or a large platter, starting with chopped romaine lettuce as the base.
- Heat grill to medium-high (around 400°F). Thread seasoned shrimp onto skewers.
- Grill shrimp for 2-3 minutes per side until pink and opaque; avoid overcooking.
- Remove shrimp from skewers and place on top of the salad.
- Drizzle with Louis dressing and sprinkle with fresh parsley.
- Serve immediately with lemon wedges for guests.
Notes
- Ensure shrimp are dry to prevent steaming on the grill.
- For best flavor, dress salad just before serving.
- Use fresh ingredients for optimum taste and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 185mg