Looking for a light yet satisfying summer meal? Chef John Usher’s Grilled Shrimp Louis Salad combines smoky grilled shrimp with crisp romaine, creamy avocado, hardboiled eggs, and a zesty Louis dressing that ties it all together beautifully.
This salad is ideal for warm days when you want something fresh, colorful, and easy to prepare.
Louis Dressing
Make ahead to let the flavors bloom.
• 1 cup mayonnaise
• ⅓ cup ketchup
• ¼ cup sour cream
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp brown sugar
• 1 tsp paprika
• ½ tsp Worcestershire sauce
• 2 tbsp minced green onion
• 2 tbsp chopped parsley
• Kosher salt to taste
• Pinch of cayenne pepper
Instructions:
Whisk all dressing ingredients together in a bowl. Cover and refrigerate for at least 2 hours.
Grilled Shrimp Ingredients
• 2 lbs uncooked shrimp, peeled and deveined (tails on)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ¼ tsp smoked paprika
• Salt to taste
Salad Base
• 1 romaine heart, chopped
• 8 cherry tomatoes, halved
• 1 avocado, thinly sliced
• 4 hardboiled eggs, halved
To Assemble
1. Preheat your grill.
2. Right before serving, toss shrimp with olive oil, lemon juice, paprika, and salt. Grill until pink and cooked through.
3. Divide romaine, tomatoes, avocado, and eggs among four plates.
4. Drizzle lightly with dressing.
5. Top each salad with grilled shrimp and another drizzle of dressing.
A show-stopping summer salad that’s as satisfying as it is stunning.
👨🍳 Chef John Usher: Elevating Every Plate
With over 20 years in the culinary world, Chef John Usher brings creativity and passion to every dish at The Ingleside Hotel. His focus on fresh, seasonal ingredients and balanced flavors ensures that every recipe — whether it's a simple salad or a show-stopping dessert — becomes something special.
Let his recipes inspire your next summer meal, and bring a little bit of The Ingleside Hotel to your own table.