Shrimp Louie Salad

Ingredients:

• 1 lb. Nature's Basket extra large peeled & deveined cooked shrimp
• 2 heads Bibb lettuce
• 2 (10 oz.) pkgs. Market District cherry tomatoes
• 1 cucumber
• 4 Eggland's Best eggs, hard cooked
• 2 avocados

• 1 lemon
• ¼ cup Heinz ketchup
• 1 cup Giant Eagle mayonnaise
• ¼ cup Giant Eagle dill relish
• 2 tsp. Tabasco®
• 2 tsp. Giant Eagle Worcestershire sauce

Directions:

  Prep Time: 10 min.

Thaw the shrimp. Trim, wash and separate the lettuce into leaves. Cut the cherry tomatoes in half. Cut the cucumber in half lengthwise and slice ¼-inch thick. Cut the hard-boiled eggs into quarters. Cut the avocados in half and remove the pit, use a large spoon to scoop out the flesh and cut the halves into wedges. Squeeze the juice from the lemon.

Combine the lemon juice with the remaining dressing ingredients.

Arrange the lettuce, tomatoes, cucumbers, hard-boiled eggs, avocado, and shrimp on 4 plates, serve dressing on the side.