EPIC Shrimp Louis Salad Board
Ingredients
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
Instructions
- 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!