Shrimp Louie Cobb Salad with Potatoes

Salad, Main Dish

At a Glance

  • Potato Type: Yellow, Russet
  • Prep Method: Boiled
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 24

Recipe By:

Ingredients

  • 60 cups chopped romaine lettuce
  • 2 1/4 to 3 cups prepared red wine vinaigrette
  • 96 poached 16/20 shrimp, peeled
  • 12 hard boiled eggs, quartered
  • 12 cups grape tomatoes, halved
  • 6 cups peeled and diced cucumber
  • 6 cups diced mango
  • 6 avocados, sliced
  • 1 1/2 to 3 cups thinly sliced green onions, white and very light green portion only
  • About 9 cups Louie Dressing (recipe follows)
  • 12 lemons, cut into wedges

 

Louie Dressing (Makes about 9 cups)

  • 5 cups mayonnaise
  • 2 1/2 cups cocktail sauce
  • 2/3 cup sour cream
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon freshly squeezed lemon juice
  • Tabasco sauce
  • 2/3 cup finely diced celery
  • 1/4 cup plus 2 tablespoons sweet pickle relish
  • 2 1/2 tablespoons finely chopped flat leaf parsley
  • 2 tablespoon finely chopped green onions, white and very light green portion only

Preparation

For each salad, toss 2 1/2 cups of the lettuce with 1 1/2 to 2 tablespoons of the vinaigrette and place in a chilled serving bowl. Spoon 1/2 cup of the potato salad across the center. Arrange 4 shrimp, 2 pieces egg, 1/2 cup of tomatoes, 1/4 cup of cucumber, 1/4 cup of mango, and 2 slices of the avocado around the potato salad. Sprinkle 1 to 2 tablespoons of the green onion over the top and serve with the dressing and lemon wedges on the side.

Louie Dressing:

Whisk together the mayonnaise, cocktail sauce, and the sour cream until smooth. Add the Old Bay and lemon juice, and season to taste with Tabasco. Stir in the celery, relish, parsley, and green onions.

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