Phase II - Shrimp Louis
3/4 lb. cooked baby shrimp or medium-size shrimp
Lettuce leaves
1 C canned garbanzo beans, drained
1 large ripe tomato, cored and sliced
2 ORGANIC CLOVER EGGS, hard boiled
2 lemons, cut in half crosswise
4 ripe black olives
4 thin round slices green bell pepper
LOUIS DRESSING
1/2 C mayonnaise
2 T chili sauce
1 T grated onion
1 T chopped fresh parsley
Salt and Pepper
1 T CLOVER ORGANIC HEAVY WHIPPING CREAM, plus extra to reduce thickness
1/4 tspn Worcestershire sauce, or more
Several drops Tabasco sauce
Arrange lettuce leaves to cover two large dinner plates. Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four “corners” of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.
Dressing: Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve the dressing in a small sauceboat or bowl beside the shrimp.
Serves 2
