Preheat the grill to medium. Place the shrimp in large bowl and toss with the juice from half of the lemon (reserve the other half), and season with salt and freshly ground black pepper to taste.
16 ounces large raw shrimp, 1 large lemon, salt and freshly ground black pepper
Place the shrimp on the skewers and grill for 2-3 minutes per side or until pink. Remove from heat and remove from the skewers once cool enough to handle.
Assemble the salads:
Cut the remaining half a lemon into (4) wedges.
Divide the lettuce, beets, hard boiled egg, cherry tomatoes, olives and avocado between (4) large plates. Top with the shrimp then drizzle with the desired amount of dressing. Serve with lemon wedges and enjoy!
6 ounces spring lettuce, 2 oven roasted beets, 4 large hard boiled eggs, 2 cups cherry tomatoes, 1 avocado, 1 cup black olives, Louie Salad Dressing
Notes
Pro tip: Roast the beets, prepare the hard boiled eggs and dressing up to 2 days in advance. The shrimp may be prepared a day ahead as well.
Purchase peeled and deveined shrimp for a huge time saver!
If you prefer not to grill the shrimp, you can use blackened shrimp or serve cooked bay shrimp. Louie salad is also wonderful with crab meat!
For a vegetarian option, omit the seafood and serve with chickpeas or white beans.