Cold shrimp are always a good centerpiece for a main course salad. I wanted to try a different way of adding the shrimp to a salad. I started thinking about other ways cold shrimp are served. Shrimp cocktail, of course! Instead of plain shrimp, why not build the salad around a shrimp cocktail?
Then came the question of the dressing for the salad. I wanted to carry the cocktail sauce taste to the rest of the salad. Crab Louis and its dressing provided the starting point. Louis dressing includes as its primary ingredients mayonnaise and chili sauce (and cocktail sauce is pretty close). But a mayonnaise-based dressing was heavier than I wanted for the salad. I have previously made a vinaigrette with some mayonnaise added, which I call my creamy vinaigrette. So I made that with some cocktail sauce added. A Louis vinaigrette.
Shrimp cocktail salad
Shrimp, cooked and chilled
1/2 avocado, sliced
small tomato, cut into wedges
black olives, sliced in half lengthwise
3 tablespoons olive oil
1 tablespoon red wine vinegar
1–1/2 tablespoons mayonnaise
2 teaspoons cocktail sauce
Mix the shrimp with the cocktail sauce. Use enough cocktail sauce so you get a shrimp cocktail.
Arrange the lettuce, avocado slices, tomato wedges, and olives on the plate. Whisk or shake in a small jar the oil, vinegar, mayonnaise, and cocktail sauce. Spoon the vinaigrette over the salad. Put the shrimp cocktail in the center.