Ingredients
Dressing:
-
1 cup mayonnaise
-
⅓ cup ketchup
-
¼ cup creme fraiche
-
1 tablespoon freshly squeezed lemon juice
-
1 teaspoon apple cider vinegar
-
1 teaspoon packed brown sugar
-
1 teaspoon paprika
-
¼ teaspoon kosher salt, or to taste
-
⅛ teaspoon cayenne pepper
-
½ teaspoon Worcestershire sauce
-
2 tablespoons minced green onion
-
2 tablespoons chopped fresh parsley
Grilled Shrimp:
-
1 tablespoon olive oil
-
½ lemon, juiced
-
2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
-
1 teaspoon kosher salt
-
¼ teaspoon smoked paprika
Salad:
-
1 heart of romaine lettuce, chopped
-
8 cherry tomatoes, halved
-
1 avocado - peeled, pitted, and thinly sliced
-
4 hard-boiled eggs, halved
Directions
-
Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
-
Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
-
Preheat an outdoor grill for high heat and lightly oil the grate.
-
Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
-
Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
Chef John
Chef's Notes
If you do grill the shrimp, don't toss them with the oil and lemon juice until just before you grill them.
You don't need to leave the tails on the shrimp, but I think they impart a richer flavor to grilled shrimp.
The amount of dressing is more than you'll need for this salad, but it's great on other salads too!
Check out this method for Soft Hard-Boiled Eggs — they're perfect for salads.
Nutrition Facts (per serving)
922 | Calories |
70g | Fat |
21g | Carbs |
56g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 922 | |
% Daily Value * | |
Total Fat 70g | 89% |
Saturated Fat 14g | 71% |
Cholesterol 598mg | 199% |
Sodium 1558mg | 68% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 6g | 21% |
Total Sugars 9g | |
Protein 56g | 112% |
Vitamin C 47mg | 52% |
Calcium 191mg | 15% |
Iron 8mg | 43% |
Potassium 1077mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.