It's redone a bit with roasted shrimp instead of steamed crab. It still has all the flavors and textures with boiled egg, lots of veggies and the delicious Louie dressing.


1 lb large Greensbury Market shrimp
1 tsp paprika
1 tsp garlic powder
1/2 tsp each salt and pepper
avocado oil
1/2 mayo
1/4 cup ketchup
1 tbsp horseradish (or to taste)
juice of 1/2 lemon
To serve: Tomatoes, cucumbers, radishes, lettuce, boiled eggs



Toss the shrimp with the spices and oil. Place on a large cookie sheet and broil for 3 minutes or until the shrimp are perfectly pink and curled up.

Mix together the mayo, ketchup, horseradish and lemon juice. Add salt to taste.

Serve the shrimp over the salad with boiled eggs and the dressing.