Ensalada Louie de gambas a la parrilla

Ingredientes

• 16 ounces large raw shrimp (thawed if frozen, peeled and deveined)
• 1.5 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 6 ounces spring lettuce (or your favorite greens)
• 2 oven roasted beets (sliced (sub with pre-cooked beets))
• 4 large hard boiled eggs
• 2 cups cherry tomatoes (halved)
• 1 avocado (pitted and sliced)
• 1 cup black olives (drained)
• Louie Salad Dressing
• fresh lemon wedges, for serving (optional)

Preparación

1. 1

   --- Prepare the shrimp. ---

2. 2

   Prep shrimp: Preheat the grill to medium. Place the shrimp in large bowl and toss with the olive oil. Place the smoked paprika, garlic powder, onion powder, salt and pepper to a small bowl and stir to combine. Add to the bowl of shrimp and toss well to coat.

3. 3

   Grill shrimp: Place the shrimp on large metal skewers and grill for 2-3 minutes per side or until cooked through and the color is pink. Remove from heat and remove the shrimp from the skewers once cool enough to handle.

4. 4

   --- Assemble the salads: ---

5. 5

   Assemble salads: Divide the lettuce, beets, hard boiled egg, cherry tomatoes, olives and avocado between (4) large plates. Top with the shrimp then drizzle with the desired amount of dressing. Serve with lemon wedges as desired and enjoy!