Organic Shrimp Louis

• From: Santa Cruz Organic

Ingredients

• 1 lb medium shrimp (24 to 28 count per pound), peeled

• 1 tsp Old Bay Seasoning

• 1 bay leaf

• 1 cup mayonnaise

• 1 tsp organic ketchup

• 1/4 cup Santa Cruz Organic® 100% Lemon Juice

• 1/2 tsp dried tarragon

• 1 tsp fresh garlic, minced

• sea salt and freshly ground black pepper to taste

• 1 cup celery, chopped (especially include the celery leaves)

• 1/2 cup radish, thinly sliced (optional)

• 3 Tbs red onion, minced or green onion, chopped

• 2 Tbs flat-leaf parsley, minced

• 2 ripe avocadoes

• 3 Heirloom or seasonal tomatoes, sliced 1/3-inch thick

This 1950s classic takes a modern turn with organic ingredients. Serve this as a first-course in a lovely avocado half, or as a cool entrée atop a bed or organic salad greens with tomato and boiled egg wedges.

Directions

• Boil water in stock pot, and add shrimp and seasoning; cook for two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool down with running cold water. Discard bay leaf.
• In a mixing bowl combine mayonnaise, ketchup, Santa Cruz Organic Lemon Juice, tarragon and garlic. Salt and pepper this salad dressing to taste.
• Gently toss shrimp, celery, radish, onion, and parsley.
• Serve in cavity of avocado half or as a scoop atop sliced in-season tomatoes; garnish with parsley sprig. This also works well as a salad tucked into a pita pocket with radish sprouts and cherry tomatoes.