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5 from 1 vote

EPIC Shrimp Louis Salad Board

Servings: 12
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Course: Salad


For the salad:

  • 2 23 oz. packages Rhodes Bake-N-Serv™ Warm-N-Serv™ Soft Yeast Rolls
  • 2 1 pound bags small cooked shrimp
  • 1 pound green salad such romaine or iceburg or spring mix
  • 1 dozen hard-cooked eggs, sliced in half
  • 6 Roma tomatoes
  • 1 green pepper, thinly sliced
  • 1 can olives, drained
  • 1 red onion, thinly sliced
  • Lemons, cut in quarters for garnish
  • Parsley, for garnish
  • Thousand Island Dressing, or make your own, recipe below

Make your own dressing:

  • 1 cup mayonnaise
  • 1/3 cup chili sauce
  • 1/4 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons white vinegar
  • 1 teaspoon packed brown sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons minced green onion


  • For the salad, boil (hard cook) the eggs ahead of time and cool.
  • Prepare the shrimp (defrost if frozen); drain.
  • For the dressing, add all ingredients to a small bowl and mix well. Taste and add additional salt if needed. Refrigerate for at least an hour. Or, use store-bought Thousand Island Dressing.
  • Make ahead the dressing and refrigerate, or buy store-bought Thousand Island dressing!
  • On a prepared board (either seasoned or lay down parchment paper), place a bowl of dressing in the center.
  • Arrange the food on the board (look at picture for design).
  • Bake dinner rolls according to package directions. Right out of the oven, brush with butter.
  • Arrange the rolls around the outside right before serving!
  • Garnish with parsley, lemon slices, and SERVE!
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