This salad has shrimp combined with avocado and a Louis-style dressing.

Inga

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.

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  • Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Nutrition Facts

341 calories; protein 9.8g 20% DV; carbohydrates 12.7g 4% DV; fat 29.9g 46% DV; cholesterol 69.4mg 23% DV; sodium 267.6mg 11% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2003
I prepared this salad for a Mother's Day lunch. My brother, who is an outstanding cook and a real critic, replied to my question: "What do you think this recipe needs?". . ."Just make more of it," he replied. It's a snap to prepare and was enjoyed by everyone from ages three through 79. Read More
(50)

Most helpful critical review

Rating: 1 stars
08/10/2009
Neither hubs nor I enjoyed this. Unlike the description of the salad there IS no "combination" of flavors. The ingredients in the dressing never blended together to create a cohesive whole. The recipe calls for far too much Worcestershire and even after cutting it by more than half it was still way too much. The dressing itself tasted of basically nothing more than mayonnaise and chili sauce. In addition there was so MUCH of the sauce that it was just a bunch of goosh that all but obliterated the taste of the shrimp even after more than doubling the shrimp to compensate. While this was a pretty salad it unfortunately wasn't to our liking. There is just too much wrong with this recipe other than using a different dressing entirely to offer any helpful suggestions to improve it. Read More
(24)
47 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/31/2003
I prepared this salad for a Mother's Day lunch. My brother, who is an outstanding cook and a real critic, replied to my question: "What do you think this recipe needs?". . ."Just make more of it," he replied. It's a snap to prepare and was enjoyed by everyone from ages three through 79. Read More
(50)
Rating: 5 stars
12/31/2003
Everyone loved the salad and thought the presentation was beautiful. I halved the Worcestershir sauce and doubled the amount of shrimp and was very pleased with the results! Read More
(38)
Rating: 4 stars
02/16/2006
I was looking for a shrimp and avocado salad reminiscent of a salad i had in France, but this was the closest recipe to it, so i needed to get sold on something a little spicy. I looked at another recipe (Remoulade Sauce a la New Orleans) for the sauce on this site as well, and used this recipe + 1 Tbsp. Creole mustard and 1 Tbsp. lemon juice in in the sauce as the other recipe called for. The mustard and lemon juice added flavor and it was delicious, but possibly not thick enough. Try adding all the called for ingred. and then testing it with mustard and lemon juice. I also just sliced the avocados and placed the shrimp mixture on top of them for ease. Also, make sure you dry your shrimp very well. Read More
(36)
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Rating: 1 stars
08/10/2009
Neither hubs nor I enjoyed this. Unlike the description of the salad there IS no "combination" of flavors. The ingredients in the dressing never blended together to create a cohesive whole. The recipe calls for far too much Worcestershire and even after cutting it by more than half it was still way too much. The dressing itself tasted of basically nothing more than mayonnaise and chili sauce. In addition there was so MUCH of the sauce that it was just a bunch of goosh that all but obliterated the taste of the shrimp even after more than doubling the shrimp to compensate. While this was a pretty salad it unfortunately wasn't to our liking. There is just too much wrong with this recipe other than using a different dressing entirely to offer any helpful suggestions to improve it. Read More
(24)
Rating: 5 stars
05/07/2005
This was wonderfully easy and so tasty too! I did add a little horseradish to spice it up even more. And I happened to have some awesome garlic chives in my garden. Read More
(18)
Rating: 5 stars
05/11/2005
I made this recipe for a salad entree at a dinner party last weekend. It was excellent. I used the suggestion from another review and doubled the shrimp while cutting back on the worcestershire. I will definitely make this again. Read More
(15)
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Rating: 5 stars
05/21/2005
Very nice recipe similar to a shrimp/avocado salad I had in New Orleans with a few changes. Tossed the chopped lettuce leaves with a bit of lemon juice/spritz of oil and S&P. I halved the avocados and placed the lettuce inside. I squeezed some lemon on the shrimp and mixed with the dressing....but I cut the worcestershire sauce down to 3/4 tsp and added 3/4 tsp. of crystal hotsauce.(my favorite) but Franks or any other would work great and amount added could be to taste. Placed the shrimp mixture on top of the lettuce. Little spice/heat in each bite with the cool lettuce and avocado. It was delicious and thanks Inga for a great base recipe. Read More
(13)
Rating: 5 stars
11/29/2007
WOW...I can't say enough about this recipe. I followed the recipe exactly except I cut up the avocados into the salad and just piled the shrimp on the lettuce. The dressing was tasted delicious (we loved how spicy it was) but next time I will try half mayo/half sour cream. This is a good recipe if you want to impress people!!! Read More
(11)
Rating: 3 stars
05/15/2005
I made this today along with a chicken salad for lunch after our Sunday morning worship. Everyone loved it and there was none left. I made a bed of romaine lettuce from my garden and sliced the avacado because my husband hates it then I put dobbs of the salad between the slices! It looked beautiful and my man could avoid what he didn't like. The sauce was PERFECT although I did have to add some large cooked shrimp to give it a "shrimp" taste. Frozen salad shrimp have NO taste at all. Anyway it was gone and I didn't get to have any at all. I did however have my share when I made it so I knew it was good. I would make it again but not use salad shrimp and not serve it to my husband because it would definitely be great served in the half of an avacado!!! A ladies only luncheon dish.... Read More
(9)