Salade de crevettes Louie

Ingrédients

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tsp Tabasco
• 1-2 tsp lemon juice
• 2-3 tbsp tomato ketchup
• 1 tsp honey
• 1 tsp salt (to taste)
• 1 1/2 lb (750g) shrimp (peeled and deveined)
• 6 eggs
• 8 cups lettuce
• 2 cups cherry tomatoes (halved)
• 2 avocados (sliced)
• 1/2 cup capers

Préparation

1. 1

   Stir together the ingredients for the salad dressing.

2. 2

   Taste and adjust the seasoning if necessary then set aside.

3. 3

   Peel and devein the shrimp.

4. 4

   In a large pot of salted water, add a sliced lemon and a generous pinch of salt.

5. 5

   Once boiling, add the shrimp and poach for a minute then remove and rinse under cold water. Allow to drain.

6. 6

   Boil the eggs to your preference.

7. 7

   Place the lettuce, halved cherry tomatoes, sliced avocado and peeled and sliced boiled eggs into a large serving bowl or platter with the cooled shrimp.

8. 8

   I like to serve it this way and serve the dressing on the side so everyone can add as much or as little dressing as they prefer.