Shrimp Louie Salad

American Entrée
10 min.
4 Servings
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Don't like shrimp? Substitute for chicken or tofu!


  • 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


  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.

Approximate Nutritional Information (Per serving): Calories 850, Fat 69g, Sat Fat 11g, Trans Fat 0g, Cholesterol 430mg, Sodium 1100mg, Total Carbohydrate 25g, Fiber 10g, Sugars 11g, Protein 35g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Dairy-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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