I don’t do a lot of salad dressing videos, since it’s pretty much just adding things to a bowl, but when that dressing is going on a grilled shrimp Louie, I’ll make an exception. By the way, this is usually done with crab, but I think the smoky, grilled shrimp are a great summertime twist.
This is my take on a classic Louie dressing, and as with all such recipes, you’ll need to taste and adjust for acid, salt, and heat. Just be sure to wait until the dressing is nice and cold before tasting. You’ll get a more accurate reading, since that’s the temperature we’re going to be serving at.
If you do grill the shrimp, don’t toss it with the oil and lemon until right before you grill. This isn’t a marinade, and we don’t want the shrimp to start “cooking” in the acid. I really hope you give this a try soon. Enjoy!
Ingredients for about 1 3/4 cups:
1 cup mayonnaise
1/3 cup ketchup
1/4 cup crème fraiche
1 tablespoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1 packed teaspoon brown sugar
1 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon kosher salt, or to taste
1/2 teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons freshly chopped parsley
For the grilled shrimp:
2 pounds peeled and deveined shrimp
1 tablespoon olive oil
juice from 1/2 lemon
1/4 teaspoon smoked paprika
1 teaspoon kosher salt