Shrimp Louis Salad

This WONDERFUL treat is for YOU, A.D.!! Bon Appetit. :)
(serves 4)

Poached Shrimp:
1 lb. med. shrimp, peeled, deveined, tails removed
1 lemon, cut in quarters
1/2*-1 t. black peppercorns
2 garlic cloves

Dressing:
1/2 cup mayo.
1/4 cup chili sauce
1/4 cup ketchup
2 T. dill* or sweet pickle relish
1 T. Worcestershire sauce
1*-2 shakes Tabasco* Sauce

Salad:
2 heads of romaine hearts*, or iceberg*, chopped
2 avocados, peeled and sliced
3 hardboiled eggs, sliced
2 Campari* tomatoes, cut into wedges
1 lemon, cut into wedges

For the Poached Shrimp: Bring a large pot of water to a simmer over med. heat; add the lemon, peppercorn, and garlic. Prepare an ice bath in a large bowl next to the stove. Add the shrimp to the simmering liquid; cook for 3-4 min. or until the shrimp are pink and firm. Using a slotted spoon, remove the shrimp and place in the ice water bath to stop the shrimp from cooking. Remove from the ice bath and chop the shrimp. Set aside until ready to use.
For the Dressing: In a med. bowl, add all the ingredients; whisk well to combine.
To Assemble the Salad: On a large platter, arrange the lettuce, avocado, egg slices, tomato, and lemon wedges. Pile shrimp in the middle, and drizzle the entire platter with the dressing, or serve on the side.

"God is everywhere, is available every time, and listens always."

Have FUN today!!!

Love,

MM