As Aired on May 20, 2013
Recipe courtesy Chef Bryan Woolleywww.cookingwithchefbryan.comIngredients:
1/3 cup mayonnaise
1/4 cup chili sauce
2 tsp worcester sauce
1/4 cup sweet pickle relishes
1 tbsp chopped parsley
1 head iceberg lettuce
2 cups cherry tomatoes
1 cucumber, peeled and sliced
4 hard boiled eggs, peeled and cut in half
1 pound 18/20 shrimp, cooked and de-shelled
2 avocados, peeled and pitted
1 lemon, cut into wedges
Salt and pepper to taste Directions:
1.) In a small bowl, whisk together the mayonnaise, chili sauces, worcester sauce, pickle relish and chopped parsley. Salt and pepper to taste and set aside.
2.) In a large bowl combine the lettuce, cherry tomatoes and cucumbers. Toss salad with the dressing. Divide between 4 plates.
3.) Divided the remaining salad ingredients between the salads. Serve and enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)