This is truly a wonderful and historic day for the South Valley! Right in our own backyard, we celebrate 35 years of one of the premiere food festivals in the entire world: The Gilroy Garlic Festival. The festival is the inspiration this week for a classic West Coast salad, which features beautiful grilled garlic shrimp.
You would think with my appreciation of the culinary arts, I would have entered “The Great Garlic Cook-Off” many years ago. To be honest, I’m intimidated by the idea of the fierce competition. Also, as a “professional” food writer, I am automatically disqualified. However, it is a pleasure and honor to share a recipe I feel could be worthy of a garlic cooking competition.
This week, I am also inspired by summer weekend lunches with family and friends. I imagine people in lighthearted conversation sitting around a table under an umbrella while working their way to the bottom of a chilled pitcher of minted tea. They are also sharing a light and tasty Louie-style luncheon salad. For me, this is an ideal weekend.
My Louie-Style Salad with Grilled Garlic Shrimp is an ideal salad to serve for a summer lunch. Based on the crab Louie salad, it differs a little from how the traditional salad is made. Of course, grilled shrimp are used instead of steamed crab. Mayonnaise-based dressings, such as Thousand Island, is traditional, but its bold flavor conflicts with the flavor profile of the grilled garlic shrimp. With this salad, I prefer a mayonnaise-based vinaigrette that is more complementary and appealing to the palate.
Louie-Style Salad with Grilled Garlic Shrimp
Serves 4
Ingredients
1 pound (16-20) shrimp, deveined, washed and tail tips on
1/4 cup olive oil, plus more for the grill
8 garlic cloves, rough minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium head leaf lettuce, washed and chopped
1 medium head romaine lettuce, washed and chopped
6 medium tomatoes, wedged
6 hard-boiled eggs, shelled and quartered
1 bunch asparagus, steamed and chilled
1 can whole black olives, drained
1/2 cup mayonnaise
1/3 cup white balsamic vinegar
1/2 teaspoon dijon mustard
1 garlic clove, finely minced
Salt and pepper to taste
Step 1: In a large bowl, mix together the olive oil, garlic, salt and pepper. Set aside to distribute its flavor for 15 minutes. Add the shrimp and toss until they are thoroughly coated. Cover and refrigerate for 30 minutes to an hour.
Step 2: Light a gas or charcoal grill to a medium heat. If your grill grate will allow the shrimp to fall to the heat source, use an additional grilling sheet for grilling small items. Once the grill and grilling sheet are heated, brush or spray with a little olive oil.
Step 3: Place the shrimp on the grilling sheet and cook for approximately four minutes. Once you notice the tail end of the shrimp begin to turn pink inside the shell, turn shrimp and grill another three to four minutes. Remove from the grill and cool slightly.
Step 4: Build the salad in a large, deep platter or wide shallow bowl. Place the lettuces in the bowl or platter and toss to distribute them evenly. Place the shrimp in a line in the middle of the platter or bowl from one end to the other. Start building the rest of the salad by placing the tomato, hard-boiled eggs, asparagus and black olives along side the shrimp to form two parallel lines on either side of the shrimp.
Step 5: To make the dressing, combine the mayonnaise, white balsamic vinegar, dijon mustard, finely minced garlic clove and a little salt and pepper to taste. Refrigerate and allow the dressing flavors to distribute at least 30 minutes. Serve the salad dressing on the side to allow each person to add their own.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at
Th****************@gm***.com
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