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Shrimp Louie

Like the June Oven, Shrimp Louie originated in San Francisco. It’s a composed salad, meaning all the ingredients are plated before the dressing is drizzled over the top instead of being tossed together. Romaine stands in for the traditional iceberg lettuce in the June version for a boost in vitamins and nutrients.

Prep Time — 25 min
Cook Time — 12 min
Servings — 4
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Ingredients

1 pound jumbo shrimp

2 teaspoons extra-virgin olive oil

¾ teaspoon salt

¼ teaspoon black pepper

½ cup mayonnaise

¼ cup ketchup

2 teaspoons horseradish

1 tablespoon Worcestershire sauce

½ lemon

1½ teaspoons sweet relish

½ teaspoon hot sauce

½ teaspoon salt

¼ teaspoon black pepper

6 cups chopped romaine lettuce

½ cup cherry tomato halves

1 cup avocado slices

½ cup cucumber slices

4 hard boiled eggs

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Season the shrimp

Place the shrimp on the June Pan. Toss with the olive oil, salt and pepper.

1 pound jumbo shrimp

2 teaspoons extra-virgin olive oil

¾ teaspoon salt

¼ teaspoon black pepper

June Pan

measuring spoons

Insert the June Food Thermometer

Insert the June Food Thermometer in the thickest part of the largest shrimp.

June Food Thermometer

Roast the shrimp

Place on the shrimp on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the shrimp are ready. Once the shrimp are cooked, remove them from the June Oven and set aside to cool completely.

Start the dressing

Place the mayonnaise in a medium bowl. Add the ketchup, horseradish and Worcestershire.

medium bowl

½ cup mayonnaise

measuring cups

¼ cup ketchup

2 teaspoons horseradish

1 tablespoon Worcestershire sauce

Add more seasonings

Juice the lemon half directly into the bowl. Add the relish and hot sauce.

½ lemon

1½ teaspoons sweet relish

½ teaspoon hot sauce

citrus juicer

Finish the dressing

Sprinkle salt and pepper into the bowl. Whisk until combined.

½ teaspoon salt

¼ teaspoon black pepper

whisk

Start building the salad

Arrange the lettuce on a serving plate or between 4 dinner plates. Arrange the cherry tomato halves and avocado slices over the lettuce.

½ cup cherry tomato halves

1 cup avocado slices

6 cups chopped romaine lettuce

Add cucumber and eggs

Distribute the cucumber and egg quarters over the salad.

½ cup cucumber slices

4 hard boiled eggs

Finish the salad and serve

Top the salad with cooled shrimp. Drizzle a little dressing over the salad and serve more on the side.

spoon

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