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Prep Time 0:15

On a nice day, there are few things better than people-watching on the deck of Sam’s Anchor Cafe in Tiburon, CA with a cold beer and their signature Shrimp Louie salad. Still, fun though it may be, an afternoon at Sam’s can leave you with a sunburn and an empty wallet. I say kick it with your friends in the shade with my affordable version of the classic West Coast shrimp salad. Baby shrimp are surprisingly affordable and go perfectly with this spicy take on an otherwise traditional dressing.

• Ingredients
• 4 cups baby Romaine lettuce $2
• 1/2 lb cooked baby shrimp $4.50
• 2 eggs, hard boiled, peeled and halved $1.50 for 6
• 1/2 small red onion, diced finely $0.50
• 1 avocado, peeled, pitted and sliced $1.50
• 2 plum tomatoes, cut into small wedges $1
• 2 lemons $0.50
• 2 tbsp mayonnaise Pantry
• 4 tbsp cocktail sauce $2 for 10 oz.
• 1 tsp sugar or honey Pantry
• 1 green jalapeno, seeded and chopped $0.50
• salt and pepper to taste Pantry

Total Cost of Ingredients $14

Directions

Juice one of the lemons and whisk the juice together with the mayonnaise, cocktail sauce, sugar or honey and jalapeno. Season with salt and pepper to taste. Pour into small serving cups (shot glasses work in a pinch) and set aside.

Cut the remaining lemon into wedges and set aside.

To assemble the salads, Divide the baby Romaine between 2 plates. Heap equal amounts of the baby shrimp in the center of the lettuce. Arrange the tomatoes, avocado and egg halves around the shrimp and sprinkle the chopped red onion on top. Garnish with plenty of freshly-cracked pepper and lemon wedges. Serve the dressing on the side (as pictured).

Serves 2