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Shrimp Louis

Seafood Alternatives: Nelson Crab® hand-packed Dungeness premium crabmeat

There are conflicting stories about the history of the Shrimp Louis sald and its equally famous relative, Crab Louis. Some say it's from the St. Francis Hotel in San Francisco, others say the Olympic Club in Seattle. Even without knowing who Louis was, anyone can easily enjoy this classic salad.

Ingredients:

• 1 head iceberg lettuce
• 1 pound cooked tiny pink Nelson Crab® Cold Water shrimp
• 2 large tomatoes, cut in wedges
• 2 hard-boiled eggs, peeled and cut in wedges
• 1 large avocado, thinly sliced
• 12 Greek (kalamata) olives
• Freshly ground black pepper

Louis Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup tomato-based chili sauce
• 2 Tbsp. sliced green onions
• 2 Tbsp. finely chopped parsley
• 2 tsp. lemon juice
• Few drops hot pepper sauce

Cooking Instructions:

Combine all the ingredients for the dressing and set aside. Remove 8 large lettuce leaves from the head and arrange then on 4 plates. Coarsely shred the remaining lettuce and divide it among the lettuce leaves. Arrange the shrimp over the lettuce and spoon some of the dressing on top. Garnish with tomatoes, eggs, avocado and olives. Sprinkle with freshly ground pepper and pass the extra dressing separately.

Servings per recipe: 4

Cal. 443 / Total fat 27g / Sat. 6g / Chol. 296mg / Sdm. 737mg / Carbo. 22g / Prot. 30g / Om-3 .5g