Do you remember? In the late 60’s and 70’s, just about every family restaurant had these iconic dishes on the menu: Shrimp Cocktail, Tuna Melt, Chef’s Salad, the Club Sandwich and if you were lucky, Crab or Shrimp Louis. I’ll never forget the first time a bowl of Crab Louie was placed in front of me. It was overwhelming.

It felt splendid and sinful at the same time. How could anyone deserve this much food in a bowl? Of course, I was a little girl and I felt a bit like Lily Tomlin’s precocious character Edith Ann in the oversized rocking chair as I stared down this gargantuan salad. Here’s to old memories and a dish for a new generation to discover. May this classic never be forgotten! Here’s a version of the Louis with pasta.

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Shrimp Louis

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Servings

Ingredients

For the shrimp:

• 1 1/2 pounds medium shrimp, cooked or fresh (peeled and deveined)
• 1/2 lemon, quartered
• 2 bay leaves, optional
• 6-8 peppercorns, optional (Note: If using pre-cooked shrimp, the lemons, bay leaves and peppercorns won't be necessary)

For the Salad:

• 1/2 pound small pasta shells
• 1 head Romaine lettuce
• 4 hard boiled eggs, quartered
• 1 avocado, sliced
• 1-2 tomatoes, sliced in wedges
• 1 large cucumbers, sliced thin
• 1 carrot, shredded
• 1 lemon, quartered for garnish

For the Shrimp Louis dressing:

• 1 cup mayonnaise
• 1/2 cup chili sauce (I used Heinz)
• 1 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon sweet pickle relish
• salt and pepper to taste

Servings Ingredients For the shrimp: 1 1/2 pounds medium shrimp, cooked or fresh (peeled and deveined) 1/2 lemon, quartered 2 bay leaves, optional 6-8 peppercorns, optional (Note: If using pre-cooked shrimp, the lemons, bay leaves and peppercorns won't be necessary) For the Salad: 1/2 pound small pasta shells 1 head Romaine lettuce 4 hard boiled eggs, quartered 1 avocado, sliced 1-2 tomatoes, sliced in wedges 1 large cucumbers, sliced thin 1 carrot, shredded 1 lemon, quartered for garnish For the Shrimp Louis dressing: 1 cup mayonnaise 1/2 cup chili sauce (I used Heinz) 1 tablespoons fresh squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1 tablespoon sweet pickle relish salt and pepper to taste

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Instructions

Step #1

1. Cook pasta according to package instructions. Drain and set aside.

Step #2

1. If using fresh shrimp, peel and devein. In a medium pot, add ½ lemon, and optional bay leaves and peppercorns. Add enough water to cover shrimp. Bring water to a boil. Drop shrimp in and cook for 2-3 minutes or until just pink. When done, drain shrimp and place in a bowl with ice and water to shock the shrimp. (Shocking stops the cooking process.) When shrimp are chilled, drain and set aside.

Step #3

1. Make dressing. In a medium bowl, combine mayonnaise, chili sauce, lemon juice, Worcestershire Sauce, sweet pickle relish and salt and pepper to taste.

Step #4

1. In a bowl, combine pasta and shrimp and toss with enough dressing to coat. Serve remainder of dressing on the side.

Step #5

1. Assemble salad. Arrange a few whole romaine leaves on one side of plates. Chop up the rest of the romaine and place in center of bowl, dividing among the four bowls. Put equal amounts of shrimp and pasta on top of each bowl of romaine. Arrange quartered eggs, tomatoes, sliced cucumbers and avocados on the plates. Place several clusters of shredded carrots on the plates. If desired, drizzle a small amount of dressing over the top of the salad. Or, just serve on the side. Place 1 slice of lemon on the plate or on the serving plate for garnish.

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