Louisiana Shrimp Salad

Louisiana Shrimp Salad
  • Cook Time
  • 4Servings


  • 2 bay leaves
  • a few whole black peppercorns
  • 1/2 lemon, thinly sliced
  • 1 1/2 pounds large shrimp, peeled and deveined, tails removed
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chopped thyme
  • 1 tablespoon superfine sugar or light agave syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon to 1 tbsp. hot sauce, preferably Tabasco
  • 1 small shallot, grated
  • 1 large clove garlic, grated
  • Salt and pepper
  • About 1/3 cup olive oil
  • 4 ribs celery with leafy tops, chopped
  • 1 red onion or sweet yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 small bunch scallions, whites and greens sliced on an angle
  • 2 Fresno or red finger chiles, seeded and finely chopped
  • 1 head iceberg lettuce or large romaine heart, chopped


In a large pan of water, bring the bay leaves, peppercorns and lemon slices to a boil. Add the shrimp; cook until pink, 2 to 3 minutes. Drain; transfer the shrimp to a bowl of ice water. When cold, drain and dry well. Halve horizontally along the devein line.

In a large bowl, whisk the vinegar, thyme, sugar, Dijon, hot sauce, shallot and garlic; season with salt and pepper. Gradually whisk in the olive oil. Toss with the shrimp, celery, onion, bell pepper, scallions and chiles. Line a platter with the lettuce; top with the shrimp.