FRIDAY FISH: Shrimp-Arugula Salad with Louie Dressing

This easy riff on the old school Shrimp or Crab Louie Salad is perfect for a first course or a light main course any time of the year. While I prepare the salad with just a few ingredients, it’s easy to add chopped and cooked veggies (I tried leftover asparagus and shallots) or even pasta or croutons to beef up the dish. The dressing is so yummy, you might want to double it and keep the extra for other salads or for veggie or shrimp dip. Note: Chill plates or bowls ahead if possible.

serves 2

Ingredients

FOR THE SHRIMP LOUIS SAUCE (DRESSING):

1/3 cup mayonnaise
5 tablespoons chili sauce (or more to taste)
½ teaspoon Dijon-style mustard
1 teaspoon prepared horseradish
¼ teaspoon Tabasco sauce-Spicy a problem? Start with 1/8 teaspoon and add more to taste.
2½ teaspoons fresh lime juice (or more to taste)
Pinch EACH: Kosher salt and fresh ground pepper

FOR THE SALAD:

4 cups fresh baby arugula
Kosher salt, fresh ground black pepper, and crushed red pepper
12 mixed olives, chopped or sliced
8 thin slices red onion
8-10 large, cooked shrimp (approx. 1/3 pound) (See blog for cooking ideas.)
2 ounces Parmigiano-Reggiano-about 15 pieces, shaved into extra-thin slices with a vegetable peeler
Lime wedges for serving

Instructions

MAKE THE SAUCE:

Whisk together the ingredients, with just a pinch each of salt and pepper. Taste and adjust seasonings, including lime juice. If overly thick, add a little milk or lime juice so it will pour or drizzle easily. Set aside.

MAKE THE SALADS:

Divide the arugula between two medium, chilled shallow bowls. Sprinkle with salt, pepper, and a pinch of crushed red pepper.
Scatter half of the olives and onion over each bowl of arugula. Top with shrimp and Parmigiano-Reggiano. Drizzle lightly and evenly with Louie Sauce (Dressing). Grind a little more black pepper over the salads. Serve immediately with lime wedges. Extra dressing? Pass at the table. Store extra dressing tightly covered for 3 days in the refrigerator.