Active Time: 25 minutes | Total Time: 25 minutes | Serves Serves 4 | Gluten Free
- 4 large eggs
- 1 pound peeled and deveined raw medium shrimp, or cooked bay shrimp, or fresh crab meat
- 1/4 cup mayonnaise
- 1/4 cup chili sauce
- 1/4 teaspoon hot sauce, such as Tabasco
- 2 teaspoons fresh lemon juice
- 1 pint cherry tomatoes, halved
- 1/2 of a hothouse/English cucumber, thinly sliced
- 1 avocado
- 1 head iceberg lettuce
To hard boil the eggs, place them in a medium saucepan and fill with cold water to cover by at least 1 inch. Place on the stove and turn the heat on to medium-high. Let come to a boil then turn off heat and cover. Let stand for 12 minutes.
Prepare a medium bowl with ice water. Using tongs, transfer the eggs to the water to cool for 10 minutes.
For the raw shrimp (if using), fill your medium saucepan with water, place on the stove over medium-high, and let come to a boil. Prepare another bowl of ice water. Add the shrimp to the boiling water and cook until opaque throughout, 2 to 3 minutes (you can cut into the fattest part of the shrimp to check). Use tongs to transfer the shrimp to the ice water.
Make the dressing: stir together the mayonnaise, chili sauce, hot sauce, and lemon juice.
Cut the tomatoes in half and thinly slice the cucumber. Peel the eggs and cut them in half.
Cut the avocado in half and remove the pit. Use a spoon to scoop out each avocado half from its skin then slice into wedges.
Remove the shrimp from the ice water and pat dry with paper towels.
Give the head of lettuce a good whack on the counter right on its core. Then grab the core and twist it to remove. Tear the head of lettuce into quarters and divide among bowls. To each bowl, add the shrimp (or bay shrimp or crab), egg, tomatoes, cucumber, and avocado. Drizzle with the dressing.
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