Catholic Recipe: Shrimp Louis
Shrimp Louis is a fancy way of calling this a shrimp salad. It is served with Louis dressing.
Shell and devein shrimp. Cook by boiling 5 minutes in 1-1/2 quarts water to which 2 teaspoons pickling spices have been added. Drain and chill shrimp. Shred half the lettuce. Arrange remaining leaves on 4 to 6 plates. Top with shredded lettuce. Arrange shrimp and egg and tomato wedges on salad. Garnish with parsley. Serve with Louis Dressing (see recipe). Makes 4 to 6 salads.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965