Shrimp Louis Salad

Name: Shrimp Louis Salad
Prep time: 30 min
Cook time: 3 min
Total time: 35 min
Yield: 4
Ingredients: 1 pound medium-size shrimp (24 to 28 count); 1 teaspoon seafood seasoning; 1 dried bay leaf; 1 1/4 cups mayonnaise; 2 teaspoons ketchup; 3 tablespoons Santa Cruz Organic® Pure Lemon Juice; 1/2 teaspoon dried tarragon; 1 teaspoon minced fresh garlic; Sea salt and freshly ground black pepper; 1 cup chopped celery (include leaves); 1/2 cup thinly sliced radishes; 3 tablespoons minced red onion or chopped green onion; 2 tablespoons minced flat-leaf parsley; 2 firm ripe avocados, halved and pit removed; 3 thickly sliced ripe heirloom or seasonal tomatoes

Prep Time 30 min

Cook Time 3 Min

Servings 4

Difficulty Easy

Ingredients

1 pound medium-size shrimp (24 to 28 count) peeled and deveined
1 teaspoon seafood seasoning
1 dried bay leaf
1 1/4 cups mayonnaise
2 teaspoons ketchup
3 tablespoons Santa Cruz Organic^® Pure Lemon Juice
1/2 teaspoon dried tarragon
1 teaspoon minced fresh garlic
Sea salt and freshly ground black pepper to taste
1 cup chopped celery (include leaves)
1/2 cup thinly sliced radishes
3 tablespoons minced red onion or chopped green onion
2 tablespoons minced flat-leaf parsley
2 firm ripe avocados, halved and pit removed
OR 3 thickly sliced ripe heirloom or seasonal tomatoes

Directions

Step 1
ADD water to large saucepan; bring to a boil. Add shrimp, seasoning and bay leaf; cook two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool with running cold water; discard bay leaf.
Step 2
Scoop salad into a pita pocket or flatbread and top with radish sprouts and halved cherry tomatoes.
Step 3
COMBINE mayonnaise, ketchup, lemon juice, tarragon and garlic in small bowl. Season with salt and pepper to taste.
Step 4
TOSS shrimp, celery, radish, onion and parsley gently in large bowl. Add dressing and toss gently.
Step 5
PLACE a scoop of shrimp salad into cavity of avocado half or on top of tomato slices; garnish with fresh parsley.