Shrimp Louie for Valentine’s Day

Celebratory dinner at home.

I’m one who thinks of Valentine’s Day as a “Hallmark holiday,” so we usually eat at home. We set a nice table with flowery dishes with hearts as part of the rim pattern, cloth napkins, a split of good champagne and something really good to eat — and roses.

Sprouts was selling gorgeous and sustainable jumbo shrimp, so I adapted a Crab Louie recipe from Food & Wine and came up with this spin on an old-school classic:

Shrimp Louie

Ingredients

Dressing
1 cup mayonnaise

1 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

Salad

3/4 pound asparagus
1 head Romaine hearts, cut crosswise 1/2-inch thick
2 medium tomatoes, cut into wedges
2 hard-cooked eggs, cut into wedges
1/2 pound jump shrimp, steamed and peeled

  1. In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, paprika, chili powder and salt and pepper. Let stand at room while preparing the other ingredients.
  2. Steam asparagus until just tender, 3 minutes or so. Drain and cool.
  3. Arrange the romaine, tomatoes, eggs and asparagus on a platter. Top with shrimp and serve, with the dressing on the side.
And for dessert, bakery-bought sweets.