Grilled Shrimp Louie with Smoky Thousand Island Dressing
Servings 4 people
Ingredients
Smoky Thousand Island Dressing
- 1 cup mayonnaise
- 1/3 cup sugar-free ketchup I used Heinz
- 1/2 cup creme fraiche
- 2 tbsp fresh lemon juice
- 1/2 tsp erythritol or sugar free sweetener of your choice
- 1 tsp good quality mustard I used garlic aioli mustard from Trader Joes
- 2 tsp smoked paprika
- 1 tsp liquid smoke
- salt and pepper to taste
Grilled Shrimp
- 20 large shrimp, peeled and deveined
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Salad
- 4 cups mixed spring greens
- 12 cherry tomatoes halved
- 4 large eggs medium boiled(place eggs in boiling water and leave for 6 minutes, leave under cold running water to cool approx 3-5 mins.)
Grilled Fennel Bulb
- 1 fennel bulb cleaned and quartered
- 1 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Heat grill to high.
Dressing
- Combine the mayo, ketchup, creme fraiche, lemon juice, erythritol, mustard, smoked paprika, salt and pepper, and liquid smoke in a small bowl and whisk until well combined. Chill in fridge until rest of salad is assembled, then you can adjust the seasoning if needed.
Grilled Shrimp
- Place shrimp in a bowl and drizzle with the olive oil. Top with the minced garlic, salt and pepper, smoked paprika and garlic powder. Toss gently to combine.
Grilled Fennel Bulb
- Wash bulb and cut green leafy top off it. Quarter the bulb and drizzle with olive oil, sprinkle with salt and pepper.
Assembling the Salad
- Turn heat on grill to medium, grill the fennel bulb away from direct heat 10-15 mins until tender,turning them over halfway through. Remove to a pan. Grill shrimp 5-7 mins, turning them over halfway through. Remove to a pan.Divide mixed greens to 4 plates, top each plate of greens with 5 grilled shrimp, 1 quarter fennel bulb, 1 boiled egg halved, few tomato halves and drizzle with the dressing.Enjoy!