South Beach Shrimp Louis

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 3/4 lb baby shrimp or 3/4 lb medium shrimp
• salt
• 1 smalllime, juice
• lettuce leaf
• 1 cup canned garbanzo beans, drained
• 1 large ripe tomato, cored and sliced
• 2 eggs, hard-cooked
• 2 lemons, cut in half crosswise
• 4 ripe black olives
• 4 slices green bell peppers (thin round slices)
• 1/2 cup mayonnaise
• 2 tablespoons chili sauce
• 1 tablespoon onion, grated
• 1 tablespoon fresh parsley, chopped
• salt
• pepper
• 1 tablespoon heavy cream, plus
• extra heavy cream, to reduce thickness
• 1/4 teaspoon worcestershire sauce, more if needed
• 3 drops tabasco sauce

Recipe

• 1 to make the shrimp:.
• 2 drop the shrimp into boiling water flavored witha little salt and lime juice. cook til just pink, usually 1-2 minute drain and cool slightly; shell and devein. place in a bowl; cover with plastic wrap and chill.
• 3 arrange lettuce leaves to cover two large dinner plates (at joe's, this is made on large oval plate). 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.
• 4 to make the louis dressing:.
• 5 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 dressing in a small sauce-boat beside the shrimp.
• 6 this is a good-looking plate. the louis dressing can be used for other cold seafood, too. louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. don't eat it like soup!