Another My Meatless Monday here! This time is just shrimp salad, but it's the dressing that made it yum! I got the recipe from SBD. If you notice, the first photo has no eggs and garbanzo. Actually, everything was ready but I forgot to add since I was so hungry and can't wait to eat. Luckily, we can buy fresh deveined shrimp and made that easier for me, plus my left-over garbanzos I used in my Hummus. I also used cherry tomatoes to make the salad a little bit sweet.
1 cup baby or medium-size shrimp
1 small lime juice
1 cup garbanzo beans, drained (I used fresh)
1 large ripe tomato, cored and sliced
2 eggs, hard-cooked, sliced
2 lemons, cut in half
4 ripe black olices
4 thin round slices green bell pepper
lettuce (I used romaine)
1/2 cup light mayonnaise
2 tablespoons chili sauce
1 tablespoon grated onion
1 tablespoon chopped fresh parsley (omitted)
salt and pepper to taste
1 tablespoon heavy cream
1/4 teaspoon Worcershire sauce, or more
To make the shrimp
Drop the shirmp in boiling water flavores a little salt and lime juice. Cook until just pink, usually a minute or two. Drain, cool slightly; shell and devein. Place in abowl, cover with plastic wrap and chill.
Chopped some romaine lettuce and place in a dinner plate. Place a mound of shrimp in the middle, and a mound of garbanzos. Place the eggs, tomatoes, lemon, green pepper, and olives the way you want them. Cover and chill of not serving immediately.
To make the Louis dressing
Combine mayonnaise, chili sauce, grated onion, parsley (omitted), salt, black pepper, cream, Worcershire sauce, and hot sauce (if using). Stir until blended. Chill, covered, until serving time. Serve the dressing in a small sauce saucer.
I used the dressing as a dip since it has a large amount of mayonnaise.